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INGREDIENTS

1 ts WATKINS Butter flavor
1 ts WATKINS Rum Extract
6 6 flavor Glaze recipe
1/2 c Vegetable shortening
1 ts WATKINS Coconut Flavor
1 ts WATKINS Vanilla Extract
5 Eggs, beat until lemon color
1/2 ts WATKINS baking powder
3 c All-purpose flour
1 ts WATKINS Lemon Extract
1 c (2 sticks) of Butter or Marg
1 c milk
3 c Sugar

Servings

INSTRUCTIONS

In large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy. Add eggs and beat until smooth. In large bowl, combine flour and Baking Powder;mix well and set aside. Combine mile with Extracts and Flavors. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a 10" tube pan (angel food cake pan). Bake at 325 degrees for 1 1/2 to 1 3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack;invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely. Glaze with Watkins Six-Flavor Glaze Formatted for MM by Diana Eichman

NOTES

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Watkins Five-Flavor Cake

1 ts WATKINS Butter flavor 
1 ts WATKINS Rum Extract 
6  6 flavor Glaze recipe 
1/2 c Vegetable shortening 
1 ts WATKINS Coconut Flavor 
1 ts WATKINS Vanilla Extract 
5  Eggs, beat until lemon color 
1/2 ts WATKINS baking powder 
3 c All-purpose flour 
1 ts WATKINS Lemon Extract 
1 c (2 sticks) of Butter or Marg 
1 c milk 
3 c Sugar

In large mixing bowl, cream together the butter, shortening, and sugar  until light and fluffy. Add eggs and beat until smooth. In large bowl,  combine flour and Baking Powder;mix well and set aside. Combine mile with  Extracts and Flavors.  Add flour mixture to creamed mixture alternately  with milk mixture, beginning and ending with flour mixture. Spoon mixture  into a 10" tube pan (angel food cake pan). Bake at 325 degrees for 1 1/2 to  1 3/4 hours or until cake tests done. Cool in pan on wire rack for 10  minutes.  Turn cake out of pan onto wire rack;invert again. Place waxed  paper under rack to catch glaze drippings. Slowly spoon glaze onto top of  hot cake and let glaze drizzle down sides of cake. Let cool completely.    Glaze with Watkins Six-Flavor Glaze    Formatted for MM by Diana Eichman

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Nutrition

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Serving Size: 1 Serving (195g)
Recipe Makes: 12 Servings

Calories: 769
Calories from Fat: 80 (10%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 2.5g
Cholesterol 0.4mg		0 %
Sodium 399.3mg		14 %
Potassium 49.4mg		1 %
Total Carbohydrate 173.4g		51 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 172.6g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 769

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