Ingredients
1/3 cup shortening1/2 cup sugar1 egg1/2 teaspoon vanilla extract3/4 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/2 cup 2% milkPENUCHE FROSTING:2 tablespoons butter, cubed1/4 cup packed brown sugar3 tablespoons 2% milk1/2 cup confectioners’ sugar
Preparation
In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners’ sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.
