Cream butter and sugar at least 10 minutes by hand, or 5 minutes in electric mixer. The mixture should be thick and white. Add eggs one at a time, beating well after each addition. Stir in vanilla. If the bakers ammonia is in granular form, crush to a powder with a rolling pin or a bottle. Sift flour and bakers ammonia together. Stir flour into egg mixture and blend thoroughly. Dough will be soft. Chill for at least 30 minutes. Cut 6 to 8 -- 8" rounds from waxed paper. Spread the dough thinly and evenly on paper rounds, leaving about half-inch margin to allow for expansion during baking. Place to or three round (whatever it will hold) on a baking sheet. Bake at 400? 8 to 10 minutes, until golden brown on edges. Remove at once from cookie sheet, but do not remove paper until you are ready to assemble cake. Assemble by placing well-spiced apple butter between each layer. Leave top unadorned. *The bakers amonia (ammonium carbonate or hartshorn) may be bought at drugstores. Or 3 3/4 tsp baking powder may be substituted. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 firstname.lastname@example.org Recipe by: Mr. Delmer Robinson Posted to MC-Recipe Digest V1 #697 by Bill Spalding
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|Serving Size: 1 Serving (1756g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2005 (41%)|
|Amt Per Serving||% DV|
|Total Fat 222.8g||297 %|
|Saturated Fat 109.1g||546 %|
|Monounsaturated Fat 70.1g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 4557mg||1402 %|
|Sodium 2276.4mg||78 %|
|Potassium 1394.7mg||37 %|
|Total Carbohydrate 608.2g||179 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 608.2g|
|Protein 127.1g||182 %|
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Calories per serving: 4855
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