Butter Cake Roll

By Addie

“When the adults had coffee, Grandma served the children hot cocoa. We all got little slices of this rich cake on colorful plates.”

Ingredients

• 1 cup evaporated milk
• 8 tablespoons (1 stick) butter, divided
• 1 cup plus 1 tablespoon granulated sugar, divided
• 1/2 teaspoon vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup vegetable shortening
• 1/2 cup milk
• 1/4 cup firmly packed light brown sugar

Preparation

Step 1

Preheat the oven to 350 degrees. Grease a 12 x 8-inch baking pan.


Combine evaporated milk, 4 tablespoons butter, 1 cup granulated sugar and vanilla extract in a large saucepan. Bring to a boil over medium heat, stirring frequently. Remove from heat.


Sift flour, baking powder and salt into a large bowl. Cut in shortening until the mixture is crumbly. Add milk 1 tablespoon at a time, mixing continually with a fork until mixture forms a ball.

Roll the dough into an 11 x 8-inch rectangle on a floured surface. Chop the remaining butter and arrange on top of the rectangle. Sprinkle with brown sugar.

Roll the dough, jelly roll fashion, starting at one long side. Place in prepared baking pan. Pour evaporated milk mixture over roll. Sprinkle with remaining granulated sugar. Bake until golden, about 30 minutes.
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Grandma's Secret Tip:

There were lots of plain cakes in Grandmas recipe collection, because she found them to be so versatile. This cake, like angel food cake and pound cake, is good by itself or with sliced fresh fruit, a drizzle of Grandmas peach preserves, or some stewed dried fruit with a touch of almond extract.