VIENNA CAKE
RECIPE BY MRS. CHERYL KRIGGER SOTO:
COURTESY OF FAN PAGE MEMBER KIMBERLY HIGHFIELD:
* 2 cups butter
* 1 pound sugar
* 12 eggs
* 1 pound flour
* 3 teaspoons baking powder
* 1/8 teaspoon salt
* 2 tablespoon milk
* 2 teaspoon vanilla extract
* 1 teaspoon almond extract
* 2 jars favorite jam or preserve
Directions:
1. Preheat oven to 350 degrees F. Grease and flour 4 layer cake pans.
2. Cream butter while adding sugar until mixture is light and fluffy.
3. In a separate bowl, beat eggs and gradually and add butter and sugar mixture.
4. Sift dry ingredients together and fold into egg-sugar mixture one cup at a time.
5.Add milk, vanilla and almond extracts. Spoon batter into prepared pans.
6.Bake at 350 degrees for 45 minutes. Cool completely.
7.Preheat oven to 350 degrees F. Grease and flour 4 layer cake pans.
8.Cream butter while adding sugar until mixture is light and fluffy.
9.In a separate bowl, beat eggs and gradually and add butter and sugar mixture.
10.Sift dry ingredients together and fold into egg-sugar mixture one cup at a time.
11.Add milk, vanilla and almond extracts.
Spoon batter into prepared pans.
12.Bake at 350 degrees for 45 minutes. Cool completely.
Build cake by spreading jam in between each 13.layer.
Wipe excess jam from the sides and put on Icing.
14.*¨*..¸¸¸..*¨*..*¨Thank you to whoever it was for this :) *¨*..¸¸¸..*¨*..*¨