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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
2:00 |
Total Time: |
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Ingredients: |
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1 cup butter or margarine
1/2 cup vegetable shortening
3 cups white sugar
5 eggs, beaten until lemon-colored
3 cups all-purpose flour
1/2 tsp. WATKINS Baking Powder
1 cup milk
1 tsp. WATKINS Coconut Flavor
1 tsp. WATKINS Rum Extract
1 tsp. WATKINS Butter Flavor
1 tsp. WATKINS Lemon Extract
1 tsp. WATKINS Vanilla Extract
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Directions:
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In large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour and Baking Powder; mix well and set aside. Combine milk with Extracts and Flavors. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a 10-inch tube pan (angel food cake pan). Bake at 325°F. for 1-1/2 to 1-3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn-cake out of pan onto wire rack; invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.
For Six-Flavor Glaze:
1/2 cup white sugar
1/4 cup water
1/2 teaspoon WATKINS Coconut Flavor
1/2 teaspoon WATKINS Rum Extract
1/2 teaspoon WATKINS Butter Flavor
1/2 teaspoon WATKINS Lemon Extract
1/2 teaspoon WATKINS Vanilla Extract
1/2 teaspoon WATKINS Almond Extract
Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved.
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For more Watkins recipes and to earn free Watkins products visit
http://www.originalvanilla.com
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