Emerald Isle Cake

Categories: cake, alcohol, emerald

Servings: 9

    1/2 c  Butter or margarine,              1/2 ts Salt
           -softened                         1/2 c  Milk
      1 c  Sugar                                    GLAZE:
      2    Eggs                                1 c  Confectioner's sugar
      1 ts Vanilla extract                     1 tb To 2 tb milk OR Irish
  1 3/4 c  All purpose flour                        -Whiskey
      2 ts Baking powder                  

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 1-2 drops of food coloring and stir until well blended. Spread glaze over warm cake. Sprinkle with almonds if desired. Makes 9-12 servings.

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

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