Puerto Rican Cake

Ingredients:

1 stick of butter

2 sticks of margarine

2 cups of sugar

3 cups of self rising flour or Cake Flour

1 tsp of lemon juice

5 Eggs

1/2 tsp of salt

1 tsp of extract of your choice (vanilla, almond, coconut)

1/4 tsp of grated lime

1 cup of milk

*Note*

Butter,Eggs,Milk should be at room temp

Pre heat oven to 350

spread some butter or pam spray and lightly floured cake pans

*Directions*

1. Place the butter and margarine in mixer and cream well then add the sugar and cream for 20 mins

2. Mean while shift the flour, separate the eggs and grate the lime

3. Whip the 5 egg whites till soft peaks and set aside

4. After 20 mins then add the 5 egg yolks one at a time and mix for 10 mins

5. Then add the extract , lemon juice and grated lime

6. Now you will add the flour and milk flour and milk don't over mix the batter at this point

7. Now remove from mixer and with your spatula add the egg whites to the batter and in circular motion in corporate the egg whites don't over mix

8. Now pour batter and divide batter into two 10x2 round cake pans that were previously buttered and lightly floured and bake at 350 for 40 min

9. Don't open the oven till the 40 mins is up.

*Syrup for wetting the cake*

1 cup of sugar

2 cups of water

2 o 3 tbsp of clear vanilla extract o almond Extract

1/3 cup of brandy

In a pot place the sugar and water and bring to a boil then set to cool then add the extract and brandy once cakes are done remove and cover them with a plastic rap for 10 to 15 mins the with a tooth pick perk some wholes to the cake then wet the cake with the syrup and set aside to completely cooled then remove from cake pans and add filling , frost and decorate.

*Note*

This cake can also be frosted with Suspiro

* BUTTERCREAM*

1/2 cup butter softened

1/2 cup shortening

1 teaspoon ALMOND Extract

1 teaspoon clear vanilla

4 cups sifted confectioners' sugar ( 1 lb.)

2 tablespoons milk

In large bowl, cream shortening and butter in your mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don't overwhip or it will bring air into the icing.

YIELD: Makes about 3 cups.

*Recipe for Suspiro click here*

*Click here for the Spanish Version*