1/2 c Butter
1 c Sugar
1/2 ts Lemon extract
1 pn Ground mace
1 1/2 c Sifted cake flour
1 1/2 ts Baking powder
1/2 ts Salt
4 Eggs; well beaten
Mocha butter frosting:
1/3 c Soft butter or margarine
1/4 ts Salt
1 ts Vanilla extract
2 tb Cocoa
1 lb (3-1/2 cups) sifted
Confectioners' sugar
2 Egg whites; unbeaten
1 tb Strong coffee (about)
- CAKE: Cream butter until light and fluffy. Add sugar gradually, beating until light and fluffy. Add lemon and mace. Sift together dry ingredients, and add to creamed mixture alternately with eggs, beating well after each addition, beginning and ending with dry ingredients.
- Turn into a greased and floured tube pan. Bake in preheated 350`
oven for 50 minutes. Cool for 5 minutes. Turn out on cake rack. Cool, and cover with Mocha Butter Frosting.
- FROSTING: Cream butter, salt, vanilla and cocoa until
light and fluffy. Add sugar alternately with egg whites,
beating well after each addition. Add coffee, and beat
until spreading consistency. Makes 2-1/2 cups. Wis/Gramma
