Yield: 1 Servings
|2 cups||Cake flour|
|2 teaspoons||Baking powder|
|1 teaspoon||Vanilla(or maple)|
|3||Egg whites(whipped stiff)|
|1 cup||Brown sugar|
|½ teaspoon||Vanilla(or maple)|
This recipe comes from Better Homes and Gardens. It is the one listed in the 1930's cookbook with the icing I posted earlier.
Frosting: Combine the sugar, milk and butter; boil steadily until the mixture forms a thread when a little is dipped up with a spoon. Add the vanilla(or maple); beat until creamy; spread on the cake while it is still warm.
Cream shortning and sugar. Mix and sift the cake flour, baking powder and salt; add to the first mixture alternately with the milk. Stir the vanilla(or maple as the case may be) and fold in the egg whites. Transfer to an oiled cake pan; and bake in a mederately hot oven(about 375) for 35 minutes. Cover with Caramel frosting.
Posted to EAT-L Digest by Valerie L Larson <MOOSE10475@...> on Sep 8, 1997