Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Sifted cake flour OR
2 1/3 c Sifted all-purpose flour
1 c Sugar
1 ts Baking soda
1 1/2 ts Cinnamon
3/4 ts Nutmeg
3/4 ts Cloves
1 ts Salt
1 c Brown sugar
2/3 c Shortening
1 c Buttermilk
3 Eggs

Grease and flour 2-9" layer cake pans or one 13x9" oblong pan. Sift
flour, sugar, baking soda, cinnamon, nutmeg, cloves and salt
together. Add the brown sugar, shortening and buttermilk. Beat 2
minutes. Add eggs. Preheat oven to 350 degrees. Bake layer pans for
30 to 35 minutes, oblong pan 45 minutes until cake tests done. Cool.
Frost.

MAPLE BUTTERCREAM FROSTING:

1/2 cup Crisco shortening (regular only) 1/2 cup butter,
softened 1 tsp. maple flavoring (like vanilla extract) 4 cups (1
lb.) powdered sugar 2
Tbsp. milk

Cream butter and shortening. Add maple flavoring. Gradually add
powdered sugar. Gradually add milk and continue beating until light
and airy. Add more milk if needed. Color with paste colors.

This icing is a light yellow and colors you add will be affected by
this. For pure white icing, use 1 cup regular Crisco shortening and
1/2 tsp. Wilton butter flavoring. This icing is somewhat stiffer. For
blazing white, add Wilton White White. Wilton White White will also
make the first buttercream recipe whiter, but be careful with colors
as they will still tend to be yellowish.

Note: Excellent cake and frosting!

Cake from the old '50's Betty Crocker Cookbook Frosting from ??
Posted by: Debbie Carlson - Cooking Echo

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