Old Fashioned Adulation cutlet- 100 time old form!
2 mugs each- purpose flour, sifted
1/4 mug sugar
1 teaspoon baking greasepaint
1 tablespoon swab
mug adulation, softened
mug milk
1 tablespoon vanilla excerpt
2 eggs
Preheat roaster to 350 * F. Grease and flour two 8 inch x 2 inch baking kissers
and set away.
In a large mixing coliseum sift together the flour, sugar, incinerating greasepaint and swab.
Add adulation, milk, and vanilla. With a hand mixer, beat for 2 twinkles, sometimes scraping down the sides of the coliseum.
Add eggs and beat for 2 twinkles more.
Pour batter into set kissers
, dividing inversely between the kissers
. Singe 30 to 35 twinkles, or until a toothpick fitted into the center comes out clean. Remove from roaster.
Cool in the kissers
for 10 twinkles and also turn galettes out onto a cooling rack to cool fully.
Frost with your favorite frosting. I used my favorite chocolate frosting, the bone
on the reverse of the Hersey’s cocoa can.
” impeccably Chocolate” Chocolate Frosting
1 stick( 1/2 mug) adulation or margarine
mug Hershey’s cocoa
3 mugs pulverized sugar( confectioners’ sugar)
mug milk( plus an fresh many drops to make a nice thickness)
1 tablespoon vanilla
Melt adulation. Stir in cocoa. Alternatively add powdered sugar and milk, beating on medium speed to spreading thickness. Add further milk if demanded. Stir in vanilla. About 2 mugs frosting.
