This delicious cake was a treat when we visited Dotchie at the farm. I wanted to try making it so a while back I asked Dotchie’s daughter Jean for the recipe. Later when I was going through my old recipe box I found a handwritten copy from Dotchie so many years ago. Treasure!
Today I tried it. I think Dotchie would be proud of my effort. It sure would be better though if she were here to share it with me.
CAKE:
- 1 cup butter
- 2 cups granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 3 cups flour
- 1/4 teaspoon salt
- 3 teaspoons baking soda
- 1 cup milk
- 4 stiffly beaten egg whites
Beat egg whites. Set aside.
Cream butter and sugar. Add egg yolks and vanilla and beat well. Alternately add dry ingredients and milk and mix well. Fold in egg whites. Divide batter into two 9 inch cake pans. Bake in a 350 degree preheated oven for 30 minutes. Cool on wire racks.
ICING:
- 1/2 cup butter
- 2 1/2 tablespoons flour
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 Packed cup brown sugar
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1/2 chopped pecans or walnuts
Melt in a sauce pan butter. Remove from heat and stir in flour and salt. Slowly stir in milk. Return to heat stirring constantly and bring to a boil. Boil for 1 minute. Stir in brown sugar, remove from heat and mix in powdered sugar. Set sauce pan in cold water and beat until consistency is good to spread. Stir in vanilla. Stir in nuts.
When cake is cool turn first layer onto A serving dish. Ice the top of first layer. Place top layer on top of bottom layer. Continue icing top and sides of the cake.
TIPS:
- If butter and flour curdle don’t worry. Icing won’t be affected.
- You can add the nuts to the icing or sprinkle on top.
- The icing is very rich. Ice the cake in a thin coating.
- I used two springform pans. They worked great. I sprayed each pan with non-stick spray before adding batter.