Emerald Isle Cake

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