Generously grease 13 x 9-inch baking pan. Line the bottom with wax or parchment
paper. Grease and flour paper and set aside.
In a small bowl, stir together flour, baking powder and salt. In large mixing
bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating
well after each addition. Add vanilla. Add flour and milk alternately, beginning
and ending with flour, mixing on low speed. Pour into prepared pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes; invert onto cooling rack and cool completely. Remove wax
Cut cake into Christmas stocking shape using the photo as a guide. Frost the
upper top of cake with a thin layer of white buttercream to form white top of stocking.
Using 3/4 cup of the white buttercream fill a pastry bag fitted with a star tip.
Pipe stars over the white stocking top. Frost the remaining stocking with green
buttercream. Use remaining white buttercream to outline stocking toe and heel. Decorate
with red candies.
Buttercream Frosting: Combine in large bowl with mixer at low speed, powdered
sugar, butter or margarine, vanilla and milk or half and half. Beat at medium speed
1 to 2 minutes until creamy. If desired, add more milk to reach spreading consistency.
Remove 1 cup of white frosting and set aside. Tint remaining frosting green.
Yield: 12 to 15 servings
Recipe and photo credit:
C&H Sugar Company, Inc. - chsugar.com.