1/2 c Butter or margarine,
-softened
1 c Sugar
2 Eggs
1 ts Vanilla extract
1 3/4 c All purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
GLAZE:
1 c Confectioner’s sugar
1 tb To 2 tb 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 9×9 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
Yields
9 Servings