Penuche Topped Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minIngredients
| 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 |
*
|
Trans-fat Free, Good source of fiber
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.
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