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Recipe Name: Apple Butter Stack Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 1

2/3 Cup(s) Butter
1 Cup(s) Sugar
4 Eggs
1 Teaspoon(s) Vanilla
2 1/2 Cup(s) All-purpose flour, sifted
1 Teaspoon(s) 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 unadorned. *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. Recipe by: Mr. Delmer Robinson
Posted to MC-Recipe Digest V1 #697 by Bill Spalding
<> on Jul 30, 1997

Nutrition (calculated from recipe ingredients)
Calories: 3295
Calories From Fat: 1276
Total Fat: 144.8g
Cholesterol: 1069.4mg
Sodium: 309.3mg
Potassium: 656.9mg
Carbohydrates: 440.5g
Fiber: 8.4g
Sugar: 201.8g
Protein: 58.7g

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