Shirley uses only White Lily flour and Mrs. Filbert’s margarine.
Ingredients:
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter-flavored Crisco
1 cup margarine, melted
3 cups sugar
6 jumbo brown eggs
1 cup sour cream
1 teaspoon vanilla flavoring
1 teaspoon butter flavoring
Mix flour, baking powder, and salt together; set aside. Cream Crisco and margarine together. Add sugar and eggs, one at a time. Mix well. Add ½ cup sour cream and ½ cup of flour mixture together. Add remaining sour cream and flour mixture; mix well. Add vanilla and butter flavoring. Pour into greased and floured cake pan. Bake at 315° for 1 hour and 15 minutes.
Note: The McLeansville Baptist Church’s Favorites from our Table cookbook is no longer for sale.
print it
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
