One of the dessert pages for the recipe album of my mother's recipes. This recipe could also be baked in layers for frosting or in a tube pan as a "pound cake". The temperature settings are on the back of the layout...layers @ 350 degrees and tube pan @ 275 degrees. Doneness was checked with a toothpick in the center.
The pennants were made by putting the strips of paper in the corner of a square punch. The baker's twine is Charcoal from The Twinery.
Journaling: My grandmother, "Mamma Ellen", made this cake before Duncan Hines cake mixes existed.
Note: Several have asked if "sweet milk" is the same as condensed milk. "Sweet milk" was a term used by my family and others in the South for whole milk. The term was used to distinguish whole milk from buttermilk which many people also drank as well as used for cooking.