Bee's Hive

Thursday, October 14, 2010

Today's Treat

I just felt like a taste from home so today I made a Philadelphia German Butter Cake.



1/4 c. sugar
1/4 c. crisco
1/4 tsp. salt
1 ex. lg. egg
1 env. active dry yeast
1/2 c. milk
2 1/2 c. all purpose flour
1 tbsp. vanilla

Mix sugar with crisco & salt. Add egg, beat one minute. Dissolve yeast in warm milk. Add flour, then yeast mixture & vanilla. Mix 3 minutes with dough hook or by hand. Turn dough onto floured board, knead 1 minute. Place in lightly greased bowl 1/2 dough recipe, and cover with towel..set in warm place to rise for 1 hour or until doubled. Refrigerate other half up to 1 week. Prepare Topping and set aside.

Roll out dough to fit 9 x 13 well greased pan. Crimp edges halfway up the sides to hold topping in. When dough is spread, prick dough with fork to prevent bubbling. Spread topping over dough. Let cake stand for 20 minutes. Bake at 375 for 21 mintues. Topping should be crusty but gooey.


2 sticks of butter
2/3 c. flour
2 c. sugar
2 ex lg. eggs
5 tbsp. milk

Cream butter, stir together flour & sugar. Beat sugar mixture into butter. Add eggs, 1 at a time, beating well. Add milk gradually until all are well blended.


Rita said...

Oh Holee,
Dr. told me no chocolate because I have mitro valve prolapse. And then I saw this.....thank you - something I can have that will be absolutely delcious! Yum!

Rhonda said...

OMG......that looks so yummy....thanks for sharing the recipe!!!

Mikol said...

I may have to give that a try. Thanks for posting the recipe.

JessicaSews said...

Oh, that sure looks scrumptious!