“A sweet little cake from the Western chapter of the United States Regional Cookbook,Culinary Arts Institute of Chicago, 1947”
READY IN:
35mins
YIELD:
16 2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F and line an 8" square pan with waxed paper.
  2. Cream butter and sugar together thoroughly; add egg yolks and beat until fluffy.
  3. Sift dry ingredients together and add to creamed mixture alternately with milk.
  4. Stir in vanilla.
  5. Pour into prepared pan and bake for 20 minutes or until cake tests done.
  6. Remove from pan and cool.
  7. Split cake into two layers.
  8. Spread bottom layer with whipped cream.
  9. Place other layer on top and spread with syrup.
  10. Pour half the syrup over the cake, sprinkle with chopped nuts and top with remaining syrup.
  11. To make syrup: Combine honey and butter; boil for five minutes. Cool.

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