*  Exported from  MasterCook  *
 
               NEW DUCHESS SPICE CAKE W/ MAPLE BUTTERCREAM F
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Sifted cake flour OR
    2 1/3   c            Sifted all-purpose flour
    1       c            Sugar
    1       t            Baking soda
    1 1/2   ts           Cinnamon
      3/4   ts           Nutmeg
      3/4   ts           Cloves
    1       t            Salt
    1       c            Brown sugar
      2/3   c            Shortening
    1       c            Buttermilk
    3                    Eggs
 
   Grease and flour 2-9″ layer cake pans or one 13x9″
   oblong pan.  Sift flour, sugar, baking soda, cinnamon,
   nutmeg, cloves and salt together.  Add the brown
   sugar, shortening and buttermilk.  Beat 2 minutes.
   Add eggs. Preheat oven to 350 degrees.  Bake layer
   pans for 30 to 35 minutes, oblong pan 45 minutes until
   cake tests done.  Cool.  Frost.
   
   MAPLE BUTTERCREAM FROSTING:
   
   1/2    cup    Crisco shortening (regular only) 1/2 cup
   butter, softened 1 tsp.   maple flavoring (like
   vanilla extract) 4 cups (1 lb.) powdered sugar 2
       Tbsp.  milk
   
   Cream butter and shortening.  Add maple flavoring.
   Gradually add powdered sugar.  Gradually add milk and
   continue beating until light and airy.  Add more milk
   if needed.  Color with paste colors.
   
   This icing is a light yellow and colors you add will
   be affected by this. For pure white icing, use 1 cup
   regular Crisco shortening and 1/2 tsp. Wilton butter
   flavoring. This icing is somewhat stiffer.  For
   blazing white, add Wilton White White.  Wilton White
   White will also make the first buttercream recipe
   whiter, but be careful with colors as they will still
   tend to be yellowish.
   
   Note:  Excellent cake and frosting!
   
   Cake from the old '50’s Betty Crocker Cookbook
   Frosting from ?? Posted by: Debbie Carlson - Cooking
   Echo
  
 
 
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