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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Janet Fulcher
  • For cake
  • 2 sticks margarine or butter
  • 1 box brown sugar
  • 1 cup white sugar
  • 1â�„2 cup shortening
  • 1 tsp. vanilla
  • 6 eggs
  • 31â�„4 cups all-purpose flour
  • 1â�„2 tsp. salt
  • 1 tsp. baking powder
  • 1 cup whole milk
  • For icing
  • 11â�„2 cups brown sugar
  • 1â�„2 cup butter or margarine
  • 1â�„4 cup milk
  • 1â�„4 tsp. salt
  • 11â�„2 cups confectioners sugar
Bring all ingredients to room temperature. Preheat oven to 325 degrees.
Cream the butter, sugars, vanilla and shortening together until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift flour then add remaining dry ingredients; sift again. Add the flour mixture and milk alternately beginning and ending with the flour; beat well. Pour into a greased and floured tube or Bundt pan. Bake 11�2 hours.
For the icing, combine the brown sugar, butter and salt in a saucepan and bring to a boil. Add milk and boil slowly for three minutes; cool and add confectioners sugar. Beat until thick enough to spread. This icing sets up quickly, so start spreading while it’s warm. If it sets up too quickly, add a little water or milk and stir to thin it out.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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