Saturday, January 12, 2008

Beavercreek Cake

A little history first. Friend and neighbor Cindy Ferguson in our Beavercreek, Oregon days made this delicious cake. After eating it I asked for the recipe and she kindly shared. Her recipe didn't have a "name" and I just started referring to it as Beavercreek Cake. I wrote the recipe on the back of one of our yellow rabbitry cards-that's another story. Cindy's son Dewey was our boys age and we have a wonderful swimming lesson story about Dewey. You'll have to ask if you want to hear it. Darling Dewey.

Beavercreek Cake

Cream together well in large mixing bowl:
1 1/2 c. sugar
1/2 c. butter (no substitute please)
2 eggs
2 t. vanilla, real

Mix together in bowl:
2 c. flour
1 T. baking powder
1/2 t. salt

Mix the flour mixture into the creamed mixture, alternating with:
1 c. milk

Bake in a vegetable sprayed 9X13" pan at 375* for 20-25 minutes or until done.

When done, remove from oven & spread 1/2 to 1 stick butter over the top to melt & immediately sprinkle with mixture of 6 T. powdered sugar and 2 T. cinnamon-combined well. This is a great alternative to frosting and tastes soooo good.

1 comment:

Trevlyn said...

This is one of our family's faves!!! Seriously, they make such a big deal about this cake! Thanks for sharing!