Butter Stack Cake|
Apple Butter Stack Cake
2/3 c Butter
1 c Sugar
1 ts Vanilla
2 1/2 c All-Purpose Flour; sifted
1 ts Baker's Ammonia; * see note
Cream butter and sugar at least 10 minutes by hand, or 5 minutes in
electric mixer. The mixture should be thick and white. Add eggs one at a
time, beating well after each addition. Stir in vanilla. If the baker's
ammonia is in granular form, crush to a powder with a rolling pin or a
bottle. Sift flour and bakers ammonia together. Stir flour into egg mixture
and blend thoroughly. Dough will be soft. Chill for at least 30 minutes.
Cut 6 to 8 -- 8" rounds from waxed paper. Spread the dough thinly and
evenly on paper rounds, leaving about half-inch margin to allow for
expansion during baking.
Place to or three round (whatever it will hold) on a baking sheet. Bake at
400? 8 to 10 minutes, until golden brown on edges. Remove at once from
cookie sheet, but do not remove paper until you are ready to assemble cake.
Assemble by placing well-spiced apple butter between each layer. Leave top
*The baker's amonia (ammonium carbonate or hartshorn) may be bought at
drugstores. Or 3 3/4 tsp baking powder may be substituted.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
Recipe by: Mr. Delmer Robinson Posted to MC-Recipe Digest V1 #697 by Bill
on Jul 30, 1997