Everything But The Kitchen Sink Cake Recipe
Ingredients
- 2 1/2 - 3 C. plain flour
- 2/3 C. margarine (can substitute 2/3 C. applesauce if desired)
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1 1/2 - 1 1/3 c. sugar
- 3 eggs
- 1 1/4 - 1 1/2 C. milk
- 1 tsp. vanilla
- 1/2 tsp. orange flavoring
- 1/2 tsp. lemon flavoring
- Frosting:
- 1/3 - 1/2 C. margarine
- 4 - 4 1/4 C. powdered sugar
- 1 tsp. vanilla
- 1/2 tsp. orange flavoring
- 1/2 tsp. lemon flavoing
- enough milk to make desired thickness
Directions
Preheat oven to 350 degrees. Prepare 2 9-inch cake pans or 3 8-inch cake pans or 1 9x13-inch cake pan. In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and allspice. In a medium bowl, combine milk, eggs, and flavorings. In large bowl, cream together sugar and margarine (or applesauce). Starting with dry ingredients, alternately mix in dry and wet ingredients into sugar/egg mixture. With electric mixer, beat on low for 1 minute and then on high 3 minutes (if mixing by hand, beat 300 to 400 strokes). Pour into prepared pans and bake 40-45 minutes (or until when tooth pick inserted in center comes out clean). When done, turn out onto cake rack and let completely cool, then frost. (recipe follows).
Frosting:
Mix margarine and sugar together. Add vanilla, orange, and lemon flavoring. Mix in enough milk to make to desired thickness and then frost cake with it.
