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Tuesday, May 26, 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
Pound Cake
Contributed by:
  • 1â�„2 lb. of butter
  • 2 cups plain flour
  • 2 cups sugar
  • 4 eggs
  • 1 small can of evaporated milk, do not add water
  • 1 tsp. lemon or vanilla, or both
  • Frosting
  • 1 cup shortening
  • 11â�„2 cup confectioner’s sugar
  • 2 TBS milk or more for creamy texture
  • Lemon or almond flavoring, to taste, about 1 tsp.
Mix butter, flour, sugar, evaporated milk and flavorings, adding eggs last. Pour into a greased and floured heart-shaped pan. Bake 1 hour at 350 degrees. Frost when completely cooled. Note: Don’t put in a refrigerator to cool, because the inside may still be warm, though the outside is cooled.
Beat ingredients desired stiffness. Depending on stiffness, can add more milk or flavoring. Note: for the cake pictured here, triple the frosting recipe
(This recipe was contributed as part of a "Cook of the Week" feature.)

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