Two egg cake

Yield: 10 Servings

Measure Ingredient
½ cup Shortening
1 cup Granulated sugar
2 Eggs; separated
½ teaspoon Salt
1¾ cup Cake flour; sifted
2 teaspoons Baking powder
½ cup Milk
½ teaspoon Vanilla

Cream shortening 1 minute at high speed. Add sugar gradually, beating swiftly. Add eggs, unbeaten, one at a time, and beat well. Add sifted dry ingredients alternately with the milk to which the vanilla has been added.

Beat well. Pour batter into a loaf pan 8 x 8 x 2 inches, well greased and lightly floured, or lined with waxed paper. Cut through the batter to break any large air bubbles. Or if preferred, turn into two greased 8-inch layer cake pans or into 2 dozen greased cupcake pans. For a loaf cake, bake for 50-60 minutes at 350 degrees F. A layer cake is baked for 25-30 minutes at 375 degrees F. After removal from oven, loosen edges, invert on rack, removing pan and turn right side up. Cool. Frost with any desired frosting.

Per serving: 261 Calories; 12g Fat (41% calories from fat); 3g Protein; 36g Carbohydrate; 45mg Cholesterol; 198mg Sodium Food Exchanges: 1 Starch/Bread; 2 Fat; 1½ Other Carbohydrates NOTES : This recipe comes from a 1950 American Family Cook Book that I found at an antique shop when I was out looking for old cookbooks to add to my collection.

Recipe by: The American Family Cook Book, 1950 edition Posted to Bakery-Shoppe Digest by Monita Olive <olive@...> on Apr 11, 1998

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