Apple butter stack cake

 
                          Apple Butter Stack Cake
 
 Recipe By     : Mr. Delmer Robinson
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Post To Bake-Shoppe
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  C             Butter
    1      C             Sugar
    4                    Eggs
    1      Tsp           Vanilla
    2 1/2  C             All-Purpose Flour -- sifted
    1      Tsp           Baker's Ammonia -- * see note
 
 Cream butter and sugar at least 10 minutes by hand, or 5 minutes in
 electric mixer.  The mixture should be thick and white.  Add eggs one at a
 time, beating well after each addition.  Stir in vanilla.  If the baker's
 ammonia is in granular form, crush to a powder with a rolling pin or a
 bottle.  Sift flour and bakers ammonia together.  Stir flour into egg
 mixture and blend thoroughly.  Dough will be soft.  Chill for at least 30
 minutes.
 
 Cut 6 to 8 -- 8" rounds from waxed paper.  Spread the dough thinly and
 evenly on paper rounds, leaving about half-inch margin to allow for
 expansion during baking.
 
 Place to or three round (whatever it will hold) on a baking sheet.  Bake at
 400° 8 to 10 minutes, until golden brown on edges.  Remove at once from
 cookie sheet, but do not remove paper until you are ready to assemble cake.
  Assemble by placing well-spiced apple butter between each layer.  Leave
 top unadorned.
 
 *The baker's amonia (ammonium carbonate or hartshorn) may be bought at
 drugstores.  Or 3 3/4 tsp baking powder may be substituted.
 
 Source:  "Mountain Measures" -- Junior League of Charleston, WV
 ed. 1974
 
 billspa@icanect.net
 
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