Ingredients
- 2 ¼ cups all purpose flour (not self-rising flour)
- 1 2/3 cups sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 2/3 cup shortening
- 1 teaspoon vanilla
- 5 egg whites (not beaten)
Preparation
Step 1
1. Preheat oven to 350° F.
2. Grease and flour rectangular pan, 13-by-9-by-2 inches, two round pans, 9-by-1
3. ½ inches, or 3 round pans, 8-by-1½ inches. Beat all ingredients except egg whites in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Add unbeaten egg whites; beat in egg whites on high speed for 2 minutes, scraping bowl occasionally. Pour into pan(s).
4. Bake rectangular pan for 40 to 45 minutes, 9-inch round pans, 30 to 35 minutes, 8-inch round pans, 23 to 28 minutes or until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center.
5. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack.
6. Frost cake with creamy vanilla frosting*, see below, traditional butter cream frosting or some variation of one of these two.
Yield: Four servings.
*CREAMY VANILLA FROSTING
(from The Betty Crocker Cookbook)
3 cups confectioners’ sugar, sifted
1/3 cup margarine or butter, softened
1 1/2 teaspoons vanilla
About 2 tablespoons milk
1. Mix confectioners’ sugar, sifted and margarine.
2. Stir in vanilla and milk.
3. Beat until smooth and of spreading consistency.
Frosts one 13 x 9-inch cake or fills and frosts two 8- or 9-inch cake layers.
[Note: To fill and frost three 8-inch layers, use 4½ cups powdered sugar, ½ cup margarine, softened, 2 teaspoons vanilla and about 3 tablespoons milk. Even this amount is a bit skimpy and liquid needs adjustment or icing is too dry.]