Apple Butter Stack Cake

Directions

Cream butter and sugar at least 10 minutes by hand, or 5 minutes in electric mixer.

The mixture should be thick and white. Add eggs one at a time, beating well after each addition.

Stir in vanilla. If the baker’s ammonia is in granular form, crush to a powder with a rolling pin or a bottle.

Sift flour and bakers ammonia together. Stir flour into egg mixture and blend thoroughly.

Dough will be soft. Chill for at least 30 minutes.

Cut 6 to 8 -- 8 inch rounds from waxed paper.

Spread the dough thinly and evenly on paper rounds, leaving about half-inch margin to allow for expansion during baking.

Place two or three round (whatever it will hold) on a baking sheet.

Bake at 400F, 8 to 10 minutes, until golden brown on edges.

Remove at once from cookie sheet, but do not remove paper until you are ready to assemble cake.

Assemble by placing well-spiced apple butter between each layer.

Leave top unadorned.