Cookie
Cake
Ingredients
2
cups flour
1
cup sugar
3
teaspoons baking powder
3
eggs
¾
cup butter or margarine
¾
cup milk
1
teaspoon vanilla
Method
1.
Preheat oven at 350°.
2.
Grease and flour a 10 inch round or
square baking pan.
3.
Sift flour with baking powder; set
aside.
4.
Cream butter and sugar.
5.
Add eggs and vanilla.
6.
Add flour mixture and milk, alternately.
7.
Pour cake mixture in prepare baking pan.
8.
Bake about 30 – 45 minutes or until done
when a cake tester is inserted and comes out clean.
9.
Cool
on cooling wire rack for a few minutes (approximately 10 minutes) and remove
from pan on cake dish. Continue to cool. Frost Optional
Cookie
Cake was made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was given to me by my Mother Betty Ming.
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Shirley-Ann Pearman
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