December
2 c. all-purpose flour
1/2 c. cocoa
2 t. baking powder
1.2 t. each; salt and cinnamon
1 c. shortening
2 c. sugar
4 eggs
1 c. mashed potatoes
1 t. vanilla
1/3 c. milk
1 c. walnuts, chopped
Sift together flour, cocoa, baking powder, salt and cinnamon. Set aside. In a large bowl, cream shortening and sugar until fluffy. Add eggs and beat. Add potatoes and vanilla, mix until well blended. Stir in flour mixture alternately with milk. Stir in walnuts, Pour into a 13" x 9" x 2" greased baking pan. Bake 45 minutes at 350* or until toothpick clean. Cool before frosting.
About flour:
When measuring flour, there is no need to sift before measuring. Lightly spoon flour into a measuring cup and then level with the straigt edge of a table knife.
Unbleached flour may be used in place of all-purpose flour.
Self rising flour has leavening and salt already added in.
Store whole wheat flour in the freezer
2 c. all-purpose flour
1/2 c. cocoa
2 t. baking powder
1.2 t. each; salt and cinnamon
1 c. shortening
2 c. sugar
4 eggs
1 c. mashed potatoes
1 t. vanilla
1/3 c. milk
1 c. walnuts, chopped
About flour:
When measuring flour, there is no need to sift before measuring. Lightly spoon flour into a measuring cup and then level with the straigt edge of a table knife.
Unbleached flour may be used in place of all-purpose flour.
Self rising flour has leavening and salt already added in.
Store whole wheat flour in the freezer
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