Dish: hummingbird cake
Hummingbird Cake
3 mugs all-round flour
2 mugs granulated sugar
1 tsp cooking soft drink
1 tsp salt
1 tsp Watkins Cinnamon
3 eggs, defeated
1 mug grease
1 1/2 tsps Watkins Vanilla Extract
1 tsp Watkins Butter Flavor
1 (8 ounce) can smashed pineapple, undrained
1 mug sliced pecans
2 mugs cut bananas
Lotion Cheese Frosting (dish adheres to).
1/2 mug slicing pecans.
Mix in eggs, butter, oil, and vanilla taste; mix up until completely dry components are dampened – do not defeat. Spoon batter right into 3 9-inch round, floured and greased cake frying pans. Great in frying pans on cord shelf for 20 mins and eliminate from frying pans.
Spread icing in between layers, on the top, and sides of cake. Sprinkle with sliced pecans. As tastes increase and mix upon standing, cool a minimum of 24 hours prior to offering.
Lotion Cheese Frosting.
1 (8 ounce) bundle lotion cheese, softened.
1/2 mug butter, softened.
3 1/2 mugs powdered sugar.
1 tsp Watkins Vanilla Nut Extract.
Integrate lotion cheese and butter, defeating up until smooth. Include powdered sugar and vanilla nut essence; defeat up until light and cosy.
Makes 12 portions.
Mix in eggs, vanilla, oil, and butter taste; mix till completely dry components are dampened – do not defeat. Spoon batter right into 3 9-inch round, floured and greased cake frying pans. Great in frying pans on cable shelf for 20 mins and eliminate from frying pans. Spread icing in between layers, on top, and sides of cake. Sprinkle with cut pecans.