AUNT LUCY CAKE RECIPE

AUNT LUCY CAKE Recipe image

Provided by Lene

Number Of Ingredients 16

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CAKE
6 EGGS
2 CUPS SUGAR
3 STICKS BUTTER
1 STICK MARGARINE
2 TSP. BAKING POWDER
PINCH OF BAKING SODA
3 CUPS FLOUR
1 CUP BUTTERMILK
1 TBLE. VANILLA
FROSTING
6 SQUARES BAKERS UN-SWEET CHOCOLATE
6 CUPS SUGAR
2 STICKS MARGARINE
1 CAN (14 0Z. CARNATION MILK
1 TSP. VANILLA

Steps:

CAKE MELT BUTTER AND MARGARINE, COOL ADD SUGAR AND EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. COMBINE DRY INGREDIENTS AND ADD ALTERNATELY WITH BUTTERMILK AND VANILLA. COOK IN THIN LAYERS,ABOUT 1/3 CUP BATTER TO EACH PAN. COOK AT 350, THIN LAYERS COOK IN ABOUT 8 TO 10 MNUTES EACH. FROSTING MELT MARGARINE AND CHOCOLTE OVER MED HEAT, ADD MILK AND SUGAR STIRRING CONSTANTLY. COOK TO SOFT BALL STAGE AND REMOVE FROM HEAT. ADD VANILLA AND COOL. THIS TAKES SEVERAL HOURS. STIR OCCASIONALLY. WHEN FROSTING BEGINS TO THICKEN, FROST CAKE. ASSEMBLE CAKE ON CAKE PLATE PUT FIRST LATER AND SPOON ENOUGH FROSTING OVER TOP TO COVER TOP REPEAT FOR EACH OF THE LAYERS, WORKING QUICKLY AS FROSTING WILL HARDEN. ABOUT HALF WAYTHROUGH, START COVERING THE SIDES OF THE CAKE AS WELL. BE CAREFUL WITH THE STACKING OF THE CAKE AS I HAVE PRODUCED MORE THE A FEW LEANING TOWER OF PIZA LOOKS. IF THE FROSTING BECOMES TOO HARD TO WORK WITH, REHEAT JUST UNTIL IS LOOSENS UP ENOUGH TO FINISH FROSTING CAKE.