Title: Funnel Cake I
Categories: Dessert Cake Bread Penn
Yield: 6 Servings

1 1/3	c	Flour,
1/4	ts	Salt,
1/2	ts	Soda,
2	tb	Sugar,
3/4	ts	Baking powder,
1		Egg, beaten,
2/3	c	Milk, or more as needed,
		Oil for frying, and
		Powdered sugar.
		INSTRUCTIONS
		Into a large bowl, sift together:
1 1/3	c	Flour,
1/4	ts	Salt,
1/2	ts	Soda,
2	tb	Sugar, and
3/4	ts	Baking powder.
		Next, in another bowl, blend together:
1		Egg, beaten, and
2/3	c	Milk, or more as needed.

Keywords: Jeanene Demel

It is hard to know if this should really be called a cake, but it has historically been called a cake, so it is a cake, even if it is fried. This desert appeals to children of all ages, it is a homey, and homely, classic ~ attractive in its own strange way, and very tasty. I have seen it served with whipped cream and fruit toppings, so let your imagination run wild with the toppings. This is a Pennsylvania-Dutch recipe, and was printed in the food section of the September 25, 1986 Austin American-Statesman. This recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel.

INGREDIENT LIST

Add the liquid ingredients to the dry ones. Beat until smooth.

Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375 F. Now cover the small hole of a clean funnel with a finger. Then fill the funnel with the batter. Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel to form patterns with the batter. Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas. Remove to paper toweling to drain. Place on a plate and sprinkle with powdered sugar. Serve hot. Repeat the process until all of the batter is used up.

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