Title: Emerald Isle Cake
Categories: Cake
Yield: 9 Servings

1/2	c	Butter or margarine, softened
1	c	Sugar
2		Eggs
1	ts	Vanilla extract
1 3/4	c	All purpose flour
2	ts	Baking powder
1/2	ts	Salt
1/2	c	Milk
		GLAZE:
1	c	Confectioner's sugar
1	tb	To 2 tb milk OR Irish Whiskey

Green food coloring, optional slivered almonds, optional

In amixing bowl, cream butter and sugar. Add eggs, one at a time,beating well after each addition. Blend in vanilla. combine baking powder and salt; add alternately with the milk. Beat until smooth. Spread into a greased 9x9 inch square pan. Bake at 350 F for 40 minutes or until cake test done. For glaze, combine confectioner's sugar and milk or whiskey, stirring until smooth and fairly thin. If desired, add 1-2 drops of food coloring and stir until well blended. Spread glaze over warm cake. Sprinkle with almonds if desired. Makes 9-12 servings.

Origin: Evelyn Kenney in Reminisce March/April 1993. Shared by: Sharon Stevens

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