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| Shirley Temple Cake |
- For thè Cakè:
- 1 1/2 cups buttèr (softènèd)
- 3 cups granulatèd sugar
- 5 largè èggs
- 3 cups all-purposè flour
- 2 tèaspoons lèmon èxtract
- 3/4 cup 7up
- 10 ouncès maraschino chèrriès (drainèd and juicè rèsèrvèd)
- For thè Glazè:
- 2 cups powdèrèd sugar
- 1 tèaspoon lèmon èxtract
- 3-4 Tablèspoons milk
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| Shirley Temple Cake |
Instructions
- Prèhèat thè ovèn to 325 dègrèès.
- In largè bowl mix togèthèr your buttèr and sugar until light and fluffy.
- Add in your èggs and continuè to mix until blèndèd.
- Add in your flour and mix again until smooth.
- Pour in your lèmon èxtract and 7up and bèat to combinè.
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