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Aunt Kathy’s Cake

MaryMary Morrison

From the kitchen of: Katherine O’Keefe

Ingredients

Vanilla Sponge Cake
  • 1/2 cup butter (for Ellie use Fleishman’s green label)
  • 1 cup sugar
  • 2 eggs (for Ellie substitute 1 1/2 TBSP water, 1 1/2 TBSP oil mixed with 1 tsp baking powder)
  • 2 cups flour
  • a little more than 2 tsp baking powder
  • a little less than 2/3 cup milk (use water for Ellie)
  • 1 tsp vanilla extract
Butter Cream Frosting
  • 2 TBSP butter (for Ellie use Fleishman’s green label)
  • 1 cup powdered sugar
  • Dash vanilla extract
  • Heavy cream (omit for Ellie)
See Full Recipe

notes

Beth’s favorite. Serve with hot tea and good conversation. Instructions include egg and dairy-free option for Ellie.

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