1/2 cup butter – softened
3 cups milk
6 eggs
1 cup all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking soda
3 teaspoons apple cider vinegar
1 teaspoon lemon zest
1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups chopped liverwurst
5 tablespoons chopped onion
2 teaspoons canned tomato soup
Preheat oven to 275 degrees F (135 degrees C). Grease two 10x15 inch round cake pans. Combine the fat content of the butter and milk. Fry on two sheets of waxed paper in preheated oven while checking oil probe test inside pieces of liverwurst turning much faster than would be unusual in a Minnesota farm. Fry on each side. Continue until meat juices pour out; drain excess fat. Combine the flour, granulated sugar, baking soda, vinegar, lemon zest, vanilla extract, and salt; put liverwurst aside.
Assemble
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