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MarilynFL

I just bought a *NC* ingredient that slightly terrifies me: Superior Vanilla, Butter & Nut Flavor

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Joined: Dec 12, 2005

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Posted to Thread #30348 at 12:06 am on Jun 16, 2018

Let's set the scene: I'm in my 9:00 AM water aerobics class, doggy-paddling in a pool of 100% menopausal, overweight women (myself included), the majority of whom have permed and bullet-shaped hairdo's (myself not included) and several in FULL MAKE-UP. I'm talking foundation, blush, eye shadow and lipstick. For an 45-minute deep-water AEROBIC class. A class held...you know...in WATER.

On my first day I made the mistake of splashing a permed and hairdo'd someone and have been ostracized to the Gulag deep end of the pool ever since. While treading water, I overheard one of the *church ladies* mention a fabulous cake and even though I'm persona non grata due to the splash incident, I barged into their conversation and politely begged for the secret.

Turns out it's "The Original" Superior flavoring now sitting on my counter. The list of ingredients is daunting from a naturalistic viewpoint, in that the ONLY thing natural in it is water. Then we have Propylene Glycol, Artificial Flavors (oh wait...it also included natural flavor), Xanthan Gum, FD & C Yellow #5, FD&C Red #40 and Sodium Benzoate. Produced in Charlotte, NC.

It is a Happy Reddish Yellowish Orangish 237 milligram'd bottle of chemicals. And I'm gonna make the cake listed on it for the Open Table free lunch next week.

A recipe which, not surprisingly, uses even more chemicals. Yeah!

1/2 C vegetable shortening
2 sticks margarine
3 C sugar
3 C flour
1 C milk
1/4 tsp salt
6 eggs
1 TBL This Flavor (that is what the recipe says!)

Grease & flour pan.
Cream fats with sugar.
Add eggs one at a time
Add flavoring to milk and alternate adding to batter with flour.

Bake at 325 for 1.5 hour
Makes 10" tube pan

PS: It doesn't mention it, but I suspect the finished cake will also glow in the dark.


Jesus saves. Buddha recycles.


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