| 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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