Recipe - Emerald Isle Cake

One half cup Butter or margarine,
softened
1 cup Sugar
2 Eggs
1 teaspoon Vanilla extract
1 Three fourths cup All purpose flour
2 teaspoon Baking powder
One half teaspoon Salt
One half cup Milk
GLAZE:
1 cup Confectioner's sugar
1 tablespoon To 2 tablespoon milk OR Irish
Whiskey

Green food coloring, optional slivered almonds, optional

In amixing bowl, cream butter and sugar. Add eggs, one at a time,beating
well after each addition. Blend in vanilla. combine baking powder and salt;
add alternately with the milk. Beat until smooth. Spread into a greased 9x9
inch square pan. Bake at 350 F for 40 minutes or until cake test done. For
glaze, combine confectioner's sugar and milk or whiskey, stirring until
smooth and fairly thin. If desired, add 12 drops of food coloring and stir
until well blended. Spread glaze over warm cake. Sprinkle with almonds if
desired. Makes 912 servings.

Origin: Evelyn Kenney in Reminisce March/April 1993. Shared by: Sharon
Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini