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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 pound light brown sugar
  • 1 cup white sugar
  • 5 large eggs
  • 1 1/2 cups oleo or shortening
  • 1 cup milk
  • 3 cups plain sifted flour
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 1 cup black walnuts (optional)
  • 1 1/2 cups brown sugar
  • 3/4 stick margarine
  • 1/2 cup milk
  • 1 1/2 cups confectioner’s sugar
Preheat oven to 325 degrees.
Grease and flour a tube pan, set aside.
Cream sugar and shortening; add eggs, one at a time and blend well. Sift baking powder with flour; add flour and milk alternately to sugar mixture. Mix until well blended. Add vanilla and nuts. Bake for one hour and 15 minutes; test doneness with toothpick and cook longer if needed. Cool and frost with caramel icing if desired.
Mix brown sugar, butter and milk and boil three minutes. Add confectioner’s sugar and beat until thickened. Spread over cake with a knife.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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