Penuche Topped Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| ¾ | cup |
nuts
chopped |
|
| ¼ | cup |
butter
melted |
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 177 | ml |
nuts
chopped |
|
| 59 | ml |
butter
melted |
|
| 1 | x |
whipped cream
|
*
|
Directions
Sift together flour, baking powder, and salt.
Blend together shortening and sugar; cream well.
Blend in 2 eggs, one at a time; beat for 1 minute.
Combine milk and vanilla.
Add alternately with dray ingredients.
Blend thoroughly.
Pour into well greased and lightly floured 12x8x2-inch pan.
Combine brown sugar, nuts and butter or margarine, melted.
Sprinkle over batter.
Bake at 350℉ (180℃) F for 35 to 40 minutes.
Serve warm with whipped cream.
