Recipe - Apple Butter Stack Cake

2/3 cup Butter
1 cup Sugar
4 Eggs
1 teaspoon Vanilla
2 One half cup AllPurpose Flour; sifted
1 teaspoon Baker's Ammonia; * see note

Cream butter and sugar at least 10 minutes by hand, or 5 minutes in
electric mixer. The mixture should be thick and white. Add eggs one at a
time, beating well after each addition. Stir in vanilla. If the baker's
ammonia is in granular form, crush to a powder with a rolling pin or a
bottle. Sift flour and bakers ammonia together. Stir flour into egg mixture
and blend thoroughly. Dough will be soft. Chill for at least 30 minutes.

Cut 6 to 8 8" rounds from waxed paper. Spread the dough thinly and
evenly on paper rounds, leaving about halfinch margin to allow for
expansion during baking.

Place to or three round (whatever it will hold) on a baking sheet. Bake at
400° 8 to 10 minutes, until golden brown on edges. Remove at once from
cookie sheet, but do not remove paper until you are ready to assemble cake.
Assemble by placing wellspiced apple butter between each layer. Leave top
unadorned.

*The baker's amonia (ammonium carbonate or hartshorn) may be bought at
drugstores. Or 3 Three fourths tsp baking powder may be substituted.

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mr. Delmer Robinson Posted to MCRecipe Digest V1 #697 by Bill
Spalding billspa@icanect.net on Jul 30, 1997