Plain Sandwich Recipe
Ingredients
| Sugar | 1⁄4 Cup (4 tbs) | |
| Evaporated milk | 1⁄2 Cup (8 tbs) | |
| Flour | 1⁄8 Cup (2 tbs) | |
| Baking powder | 1 Teaspoon | |
| Chopped pecans/Chopped walnuts | 1 Cup (16 tbs) (chopped finely) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Vanilla | 1 Teaspoon | |
| Salt | 1 Pinch | |
| Milk | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1732 Calories from Fat 1224
% Daily Value*
Total Fat 143 g220%
Saturated Fat 45 g225%
Trans Fat 0 g
Cholesterol 175 mg58.3%
Sodium 860.9 mg35.9%
Total Carbohydrates 102 g33.8%
Dietary Fiber 11.4 g45.5%
Sugars 77 g
Protein 27 g53.5%
Vitamin A 38.8% Vitamin C 6.1%
Calcium 99.1% Iron 25%
*Based on a 2000 Calorie diet
Directions
The sugar must be com- pletely dissolved and the mixture must be fluffy.
Sift in the dry ingredients and mix alternately with the milk (to which has been added the vanilla)f till well blended.
Fold in the nuts.
Spread into two well-greased and floured sandwich tins and bake at 375° F.
for 30 - 35 minutes.
Sandwich together with CARAMEL ICING: Melt two tblspns, sugar in a heavy pan over low heat, stirring till melted and brown.
In the meantime, beat together 1/4-cup cream and 41/2 -tblspns, butter.
Add this to the caramel and stir until lumps are dissolved.
Gradually add sifted icing sugar till of the right consist tency for spreading (about 2-1/4 cups).
Chef
