Lemon Wonder Cake

Directions

• Grind pulp and rind of lemon with 1 cup dates and ¼ cup of dry ingredients.

Cream together the butter and both sugars; add eggs and beat for one minute.

Add buttermilk alternately with the flour mixture to the egg mixture.

Pour batter into two well greased and lightly floured 8 inch round pans.

Bake in preheated 350℉ (180℃) oven for 30 to 35 minutes.

*** sour milk to 1 cup of sweet milk add 1 tablespoon of vinegar and let sit for 5 minutes.

**Caramel Frosting: combine 1 cup sugar, 1 cup firmly packed brown sugar and ⅔ cup sour cream in sauce pan.

Cook until soft. Remove from heat and cool to lukewarm.

Add 1 teaspoon vanilla beat until thick enough to spread.

Thin with small amount of cream if necessary.