Silver moon cake

Yield: 12 Servings

Measure Ingredient
2⅔ cup Sifted cake flour
3 teaspoons Baking powder
1 teaspoon Salt
5 \N Egg whites; at room temp.
½ cup Sugar
⅔ cup Shortening
1 teaspoon Vanilla
1¼ cup Sugar
1 cup Milk
1 \N Complete white cake mix

From: Julie Sterchi <sterchi@...> Date: Wed, 21 Aug 1996 20:57:29 -0700 Preheat oven to 325 degrees. Grease 15 x 10" cake pan. Line with waxed paper; grease again. Sift together flour, baking powder, and salt 3 times.

In a small bowl, beat egg whites at high speed until foamy. Add ½ c.

sugar gradually, beating only until meringue will hold in soft peaks. In a *large* bowl, beat shortening and flavoring at medium speed till smooth and plastic. Turn to high speed and add 1¼ c. sugar gradually during 1 minute of beating. Scrape down bowl and beater well and beat 1 minute longer. Add flour mixture alternating with milk in small amounts, beating at low speed after each addition. Add first ¼ flour, beat; then add ⅓ milk and beat. Continue till all has been added. Add meringue and beat 1 minute more. In another bowl, mix the white cake mix according to package directions. Fold into original cake batter till completely integrated.

Bake at 325 degrees for 35-40 minutes (test with toothpick).

EAT-L Digest 20 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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