MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Philadelphia German Butter Cake
Categories: Cakes
Yield: 1 Cake

MMMMM----------------------------CAKE---------------------------------
1/4 c Granulated sugar
1/4 c Hydrogenated shortening
1/4 ts Salt
1 lg Egg
1 Env Active dry yeast
1/2 c Milk; warm
2 1/2 c All purpose flour
1 tb Vanilla

MMMMM--------------------------TOPPING-------------------------------
1 c Unsalted butter (1/2 lb)
2/3 c Flour
2 c Extra fine sugar
2 lg Eggs
4 tb Milk; up to 5 tb

Prepare dough by mixing sugar with shortening and salt. Add egg and
beat with mixer one minute until well blended. Dissolve yeast in warm
milk Add flour, then milk yeast mixture and vanilla to dough batter.

Mix three minutes with dough hook or by hand. Turn dough onto floured
board; knead one minute. Place in lightly greased bowl, cover with
towel and set in warm place to rise for one hour or until doubled.
Meanwhile, prepare topping; set aside.

Divide dough into two pieces. Roll or pat to fit well greased 8"
square pans or one 9x13x2" pan. Crimp edges halfway up sides of pan
to hold topping in.

When dough is spread, prick dough with fork to prevent bubbling.
Divide topping; spread over dough. Let cakes stands 20 minutes.

Bake at 375°F for 30 minutes or until done. Do not over bake. Topping
should be crusty but gooey. Let cool before cutting.

Topping:

Cream butter. Stir together flour and sugar. Gradually beat sugar
mixture into butter. Add eggs, one at a time, beating well after each
addition.

By the teaspoonful, add just enough milk to bring mixture to a
consistency for easy spreading over cake, being careful not to make
it too runny. Use as directed in recipe for Butter Cake.

Recipe by Ed Pawlowski <esp@snet.xxx>

Recipe FROM: <news:6633be51$0$6549$882e4bbb@reader.netnews.com>,
<news:rec.food.cooking/1509921>

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