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.