She used a recipe from Marjorie Standish's Keep Cooking the Maine Way. I blogged about Mrs. Standish's cookbooks here.
This is unbelievably moist. I think it's due to the fact that you separate the eggs first, whip the whites with some sugar and then fold them into the batter at the very end.
The cream cheese frosting is out of this world--and so simple to make! I could never eat it out of a can when I know how amazing this frosting is. (Oh, and I double the cream cheese and the butter but I use less sugar.)
Sometimes I make two 8 inch rounds, other times I just use a sheet pan. That's what I did this time around.
Yum! Make one--and if you do, let me know how you like it! (I think I have one piece left--breakfast, anyone?)
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