 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
|
This recipe was given to me by my daughter's godmother; who's mother was upset with her that she shared it. This is another traditional Chamorro dessert. Ingredients:
2 cups butter, melted |
2 3/4 cups sugar |
6 eggs |
3 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 -2 teaspoon lemon extract |
1 1/4 cups evaporated milk |
Directions:
1. In a mixing bowl, beat the butter and sugar until creamy. Add the eggs, one by one, beating well after each addition.
2. In another bowl, combine the dry ingredients. Beat in the flour alternately with the milk. Add the extract. Scrape bowl down and mix until smooth.
3. Bake in a 9x13-inch prepared baking pan at 350 degrees until cake tests done. Cool completely.
4. This cake is traditionally eaten without frosting. It is also great used in the Chamorro Latiya recipe.
|
|