Page 133 - FLIPBOOK NEW

FUNNEL CAKE

Ingredients

2 cups flour 3/4 teaspoon baking powder
1/4 teaspoon salt 4 large eggs
4 tablespoons melted butter vegetable oil for frying
confectioners sugar

Instructions
Stir together flour, baking powder and salt. Make a well in the center and put the
eggs in with 1 ½ cups water. Mix the liquids into the flour, then mix in the melted
butter. Pour the batter into a pastry bag fitted with a 1/4 inch plain tip. Heat oil in
skillet to 365 degrees. The oil should be about 1 ½ inch deep. Pipe out a 1/4 cup
squiggle of batter into the oil. When one side is brown, turn over and when both sides

are lightly brown, take out and put on paper towels to drain. Repeat with the rest of
the batter. Dust liberally with confectioners sugar. Make 6 to 8 servings.

PHYLLIS WRIGHT SOUR CREAM CAKE

Ingredients
1/4 pound butter
1 cup sugar
2 eggs beaten
1 teaspoon baking soda
1 cup sour cream
1 ½ teaspoon baking soda
1 ½ cup flour
1 teaspoon vanilla

TOPPING:
1 teaspoon cinnamon
1/4 cup sugar
Chopped walnuts (optional)

Instructions
Cream butter and sugar and add beaten eggs. Combine sour cream and baking soda,
add to butter mixture. Stir in the flour, baking powder, and vanilla. Pour half of the

batter into a greased and floured spring pan. Add half of the topping mixture and
swirl gently into batter with a knife. Add the remaining mixture and topping,
swirling once with a knife. Bake at 350 degrees for 45 minutes.

This is a cake Ron remembers his Mom, Phyllis Mazzola Wright making many times when
he was young.

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