| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 10 | Servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 1/4 | c | Shortening |
| 1 | Egg | |
| 1 | ts | Vanilla flavoring |
| 1 1/2 | c | Flour |
| 1/4 | ts | Salt |
| 2 | ts | Baking powder |
| 1/2 | c | Milk |
| 2 | tb | Butter |
| 3/4 | c | Sugar |
| 1/8 | ts | Salt |
| 1/3 | c | Flour |
| 2 | Egg; well beaten | |
| 2 | c | Milk; scalded |
| 1/2 | ts | Vanilla flavoring |
| The Household Searchlight Recipe Book |
INSTRUCTIONS
CREAM FILLING Cream shortening and sugar; add unbeaten egg. Add vanilla. Beat thoroughly. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to creamed shortening and sugar. Pour into 2 well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes. Put layers together with cream filling. Sprinkle top with powdered sugar. Serve with whipped cream. Cream filling: Combine butter, sugar, salt, flour and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add vanilla.
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