Eileen Button’s Four Egg Beer Cake

Eileen Button’s Four Egg Beer Cake

Eileen Button’s Four Egg Beer Cake

An inventive housewife in Quaker Hill, Connecticut, sends us this new addition for our beer-cookery collection. Simple to prepare, we know you will find it as delightful as we did, and we are happy to include it in our collection.

  • 1 package yellow (or white) cake mix
  • 1 package lemon (or vanilla) instant pudding mix
  • 1 cup beer
  • 1/4 cup liquid shortening
  • 4 eggs

Combine cake mix and instant pudding mix in a large bowl. Add 1 cup of beer, 1/4 cup of liquid shortening. Mix slightly. Add four eggs. Beat with mixer at high speed until thick, creamy, and smooth. Pour into two-piece tube pan. Bake at 350 degrees for 55 minutes. Invert to cool. May be glazed when cool.

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