Apple Butter Stack Cake Recipe

• 2/3 c. Butter
• 1 c. Sugar
• 4 x Large eggs
• 1 tsp Vanilla
• 2 1/2 c. All-Purpose Flour, sifted
• 1 tsp Baker's Ammonia, * see note

1. Cream butter and sugar at least 10 min by hand, or possibly 5 min in electric mixer.
2. The mix should be thick and white.
3. Add in Large eggs one at a time, beating well after each addition.
4. Stir in vanilla.
5. If the baker's ammonia is in granular form, crush to a pwdr with a rolling pin or possibly a bottle.
6. Sift flour and bakers ammonia together.
7. Stir flour into egg mix and blend thoroughly.
8. Dough will be soft.
9. Refrigeratefor at least 30 min.
10. Cut 6 to 8 - 8" rounds from waxed paper.
11. Spread the dough thinly and proportionately on paper rounds, leaving about half-inch margin to allow for expansion during baking.
12. Place to or possibly three round (whatever it will hold) on a baking sheet.
13. Bake at 400 8 to 10 min, till golden on edges.
14. Remove at once from cookie sheet, but don't remove paper till you are ready to assemble cake.
15. Assemble by placing well-spiced apple butter between each layer.
16. Leave top unadorned.
17. *The baker's amonia (ammonium carbonate or possibly hartshorn) may be bought at drugstores.
18. Or possibly 3 3/4 tsp baking pwdr may be substituted.

butter, sugar, eggs, vanilla, allpurpose flour, ammonia

Taken from cookeatshare.com/recipes/apple-butter-stack-cake-66400 (may not work)