| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Vegetable shortening |
| 2 1/4 |
c |
Sugar |
| 3 |
|
Eggs |
| 3 |
ts |
Vanilla extract |
| 3 1/2 |
c |
Sifted White Lily all-purpose flour or cake flour |
| 3 |
ts |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 1 1/3 |
c |
Milk |
INSTRUCTIONS
Grease, line with wax paper, grease again and flour three 8 inch or two 9
inch round cake pans. Preheat oven to 350.° Cream shortening and sugar
until light and fluffy. Beat in eggs 1 at a time, add vanilla and beat
until fluffy. Sift dry ingredients together; add to creamed mixture
alternately with milk, starting and ending with dry ingredients. Scrape
down sides of bowl; beat 1 minute. Divide evenly among pans. Bake for 30 to
35 minutes, or until golden brown, tops spring back when lightly touched,
and cake shrinks from sides of pan. Cool on wire racks for 10 minutes, turn
out and cool to room temperature before icing.
Recipe by: From Gottlieb's Bakery 100 Years of Recipes Cookbook
Posted to Bakery-Shoppe Digest V1 #190 by C4 <c4@groupz.net> on Aug 15,
1997
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