| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes &, Frostings |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine; softened |
| 2 |
c |
Sugar |
| 3 1/4 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 3/4 |
ts |
Salt |
| 1 |
c |
Milk |
| 1 |
ts |
Vanilla extract |
| 8 |
|
Egg whites; stiffly beaten |
|
|
Lane cake filling; see recipe |
|
|
Seven-minute frosting; 1/2 recipe, see recipe |
|
|
Pecan halves; optional |
INSTRUCTIONS
Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Combine flour, baking powder, and salt; add to creamed
mixture alternately with milk, beginning and ending with flour mixture. Mix
after each addition. Stir in vanilla. Fold in egg whites.
Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 325°F
for 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire
racks.
Spread Lane Cake Filling between layers and on top of cake; spread Seven
Minute Frosting on sides. Garnish with pecan halves, if desired.
Yield: one 3layer cake.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr
13, 1998
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