Preheat oven to 375*. Stir shortening to soften; gradually add sugar and cream thoroughly (12-15 minutes at medium-high speed, using an electric mixer). Add vanilla and eggs (1 at a time, beating well after each egg). Sift flour with baking powder and salt; add to creamed mixture alternately with milk, beating after each addition. Bake in 2, parchment lined, 9 x 1 1/2\", round pans in oven for approximately 23 minutes.
Stir shortening to soften.
Gradually add sugar and cream thoroughly.
Add vanilla.
Add eggs, one at a time, beating well after each.
Sift flour with baking powder and salt; add to cream mixture alternately with milk, beating after each addition.
Bake in two 9 x 1 1/2-inch round pans in moderate oven (375\u00b0) for about 23 minutes.
he top of a weighted egg carton or foam block. Line
Grease and flour two 8-inch cake pans.
Mix pureed
Stir shortening to soften.
Gradually add sugar, and cream together until light and fluffy.
Add vanilla.
Add eggs, 1 at a time, beating well after each.
Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
Beat after each addition till smooth.
Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375\u00b0) about 25 minutes.
Stir shortening to soften.
Gradually add sugar; cream thoroughly (12 to 15 minutes) at medium speed on mixer.
Add vanilla and eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt.
Add to creamed mixture alternately with milk, beating after each addition.
Bake in 2 paper-lined 9-inch round cake pans at 375\u00b0 for about 23 minutes. Frost as desired.
Sift dry ingredients.
Add shortening, vanilla and 1/2 of the milk.
Beat two minutes.
Add rest of milk and eggs.
Beat two minutes.
Pour into greased and floured pans and bake 25 to 30 minutes at 350\u00b0.
Makes two (9-inch) layers or one 13 x 9-inch.
To ice, mix all remaining fruit gelatin in package with egg whites, sugar, cream of tartar and water.
Place over boiling water and beat with electric mixer on high speed or rotary beater until icing holds stiff peaks.
Remove from over boiling water and beat about 1 minute longer.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Mix sugar, Karo, eggs and water in top of double boiler.
Mix well.
Place over boiling water, cooking and beating until done and forms stiff peak.
Remove from heat.
Add flavorings and mix well.
Frost your cake and top with coconut.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Cake Instructions.
1. Preheat oven to 350\u00b0F Line two 6 cake mini
*note: this chocolate cake recipe makes 10 servings based on
. (The stone helps the cake bake evenly and prevents humped
Golden Yellow Cake Mix' from
hrough together.
Beat the two egg whites until stiff and set
Spray 13X9 or two 9 inch round pans
bout 1 minute after each egg goes inches Reduce the mixer