Ingredients Jump to Instructions ↓

  1. 1/3 cup shortening

  2. 1/2 cup sugar

  3. 1 egg

  4. 1/2 teaspoon vanilla extract

  5. 3/4 cup all-purpose flour

  6. 1 teaspoon baking powder

  7. 1/4 teaspoon salt

  8. 1/2 cup 2% milk PENUCHE FROSTING:

  9. 2 tablespoons butter, cubed

  10. 1/4 cup packed brown sugar

  11. 3 tablespoons 2% milk

  12. 1/2 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake. Yield: 6 servings.


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