BIRD SEED CAKE
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1/2 c. millet
Water
1 1/2 c. whole wheat flour
1 tsp. cinnamon
1 tsp. soda
1/4 tsp. salt
1 c. molasses
2 lg. eggs
1/2 c. oil
2 c. raw sunflower seeds
In a 1 quart pan, combine millet and
1 1/2 cups water.
Bring to boiling over high heat, then
reduce heat and simmer over low
heat, uncovered, until water is
absorbed, about 20 minutes.
Remove from heat and add 3/4 cup
water.
In a bowl mix flour, cinnamon,
soda and salt.
Add molasses, eggs and oil,
stirring to blend.
Stir in millet-water mixture and
sunflower seeds.
Spread batter in a greased
9 x 13 inch pan.
Bake in a 350 degree F
oven 30-35 minutes.
Let cool in pan on rack.
Frost with Golden Butter Frosting.
GOLDEN BUTTER FROSTING:
Melt 1/2 cup butter in saucepan;
keep over low heat until golden
brown.
Watch carefully to prevent
scorching.
Remove from heat.
Place 4 cups sifted confectioners'
sugar in mixing bowl.
Beat in melted butter.
Add 1 teaspoon vanilla and 1 teaspoon
butter flavoring.
Blend in milk until of spreading consistency,
about 1/4 cup.
Stir in 2 teaspoons grated orange peel.
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