|Vanilla extract||1⁄2 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Teaspoon|
|Solid shortening/Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Confectioner sugar||1 Cup (16 tbs)|
Beat eggs and vanilla in a mixer bowl until light and fluffy.
Slowly beat in sugar; beat until thick.
Slowly mix in milk.
Sift together or stir well flour, baking powder and salt.
Add dry ingredients gradually to egg mixture and mix well.
Heat shortening or oil to 375°F in a deep fryer or 10 inch skillet.
To make a large funnel cake, use about 1/2 cup batter in a funnel with a hole about 1/2 inch in diameter, placing your finger over the hole as you fill funnel with batter.
Release batter over center of pan and let batter flow into hot oil in a circular pattern, in rosettes or whatever shape you desire, working from the center out.
You can make cakes whatever size you like. (About 9 1/2 inches is probably as large as you can manage.)
When brown on the under side, turn and cook until other side is brown.
Drain on absorbent paper.
Sprinkle with confectioners sugar.