2 eggs
1/2 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup packed light brown sugar
2 teaspoons baking soda
1 2/3 cups milk
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. Place eggs in a large metal baking dish. Pour the melted butter over the eggs, then immediately brush them in a coat of the white sugar and cinnamon.
In a medium bowl, combine the flour, brown sugar, baking soda, milk, and buttermilk. Stir well and fold into the egg mixture. Beat well with an electric mixer, then stir in the one cup whipped topping. Spread evenly out onto the cookie sheet.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the cake comes out clean. Remove from oven and brush top with butter mixture so that it is slightly glossy. Allow to cool. Assemble the decorative bands: There is one band with toothpicks at its base and one band with steel pins at its end. Make sure there is some overall spine shape not entirely of bottom to sides.
Excellent - family loved it - gave compliments on boots, seemed to be going well.
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