1 c (2 sticks) of Butter or Marg
1/2 c Vegetable shortening
3 c White sugar
5 Eggs, beat until lemon color
3 c All-purpose flour
1/2 ts WATKINS baking powder
1 c Milk
1 ts WATKINS Coconut Flavor
1 ts WATKINS Rum Extract
1 ts WATKINS Butter flavor
1 ts WATKINS Lemon Extract
1 ts WATKINS Vanilla Extract
6 flavor Glaze recipe
In large mixing bowl, cream together the butter, shortening, and sugar
until light and fluffy. Add eggs and beat until smooth. In large bowl,
combine flour and Baking Powder;mix well and set aside. Combine mile
with Extracts and Flavors. Add flour mixture to creamed mixture
alternately with milk mixture, beginning and ending with flour
mixture. Spoon mixture into a 10″ tube pan (angel food cake pan).
Bake at 325 degrees for 1 1/2 to 1 3/4 hours or until cake tests
done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan
onto wire rack;invert again. Place waxed paper under rack to catch
glaze drippings. Slowly spoon glaze onto top of hot cake and let
glaze drizzle down sides of cake. Let cool completely.
Glaze with Watkins Six-Flavor Glaze
Yields
12 Servings
