Cream first 3 ingredients thoroughly. Add eggs.
Cream with butter and sugar mixture.
Add flour, baking powder, milk and vanilla; mix thoroughly.
Put mixture in large tube cake pan or 2 small tube pans.
Put in cold oven.
Set oven to 325\u00b0.
Bake 1 hour and 15 minutes. When done, cool for 5 minutes.
Heat milk to lukewarm in medium-size saucepan.
Remove from heat.
Stir in salt and sugar. Crumble the yeast into mixture. Stir until yeast is dissolved.
Mix in the egg and soft shortening.
Mix in Gold Medal flour (just enough to handle easily).
Mix dough with hands until moderately stiff.
Turn out on floured board and knead several times until smooth.
Shape for Cinnamon Swirls.
In a large bowl, add the cream cheese, cottage cheese and 1 1/2 cups white sugar; beat well with an electric beater.
Add the eggs, lemon juice and vanilla; beat well.
Add the cornstarch, flour and melted butter.
Mix well.
Add the sour cream; beat well.
Pour into a 10-inch spring pan (it should be a good quality aluminum pan), generously greased with butter.
Bake in a 325\u00b0 oven for 1 hour.
Heat oven to 350\u00b0.
Grease and flour baking pan, 13 x 9 x 2-inch or 3 round layer pans, 8 x 1 1/2-inch.
In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy.
Beat 5 minutes on High speed, scraping bowl occasionally.
On low speed, mix in flour, baking powder and salt alternately with milk.
Pour batter into pan(s).
Bake oblong pan 45 to 50 minutes, layers 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool cake.
Frost with frosting.
Place grated orange rind in the juice and let it stand while mixing the cake.
Cream shortening; add sugar gradually and cream thoroughly.
Beat egg yolks until thick and creamy and add to the creamed mixture.
Sift flour once before measuring.
Sift flour, baking powder and salt together and add to the creamed mixture alternately with the liquid (orange juice and water).
Fold in stiffly beaten egg whites and pour into 2 well-greased and floured layer cake pans (two 9-inch).
Bake 30 to 35 minutes at 350\u00b0.
Mix sugar, eggs and Crisco.
Add flour, soda, salt, cocoa, buttermilk and vanilla.
Pour into three cake pans.
Bake at 350\u00b0 until done.
Sift together the flour, baking powder and salt.
00b0 (slow moderate). Grease and flour 9 x 5 x 3
50 degrees.
Grease and flour 2 round layer pans.
herries, if desired.
Sift flour, baking powder and salt into
Preheat oven to 325\u00b0.
Grease and flour Bundt pan.
Cream softened butter with sugar until light in color and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla, then flour all at once.
Add milk.
Beat until smooth, about 45 seconds.
(Overbeating after the flour will make a tough cake.)
Pour immediately into prepared Bundt pan.
Bake at 325\u00b0 for 1 hour.
Do not open door while baking.
Mix eggs, sugar and oil well at high speed.
Add buttermilk and mix well.
Add flour and keep mixing for about 3 minutes.
Add vanilla and salt; stir in.
Grease and flour three 8-inch cake pans.
Pour into pans and bake at 350\u00b0 until done.
Cool in pans before frosting.
Preheat oven to 300\u00b0.
Combine all liquids.
Sift dry ingredients together and add to liquids.
Mix well.
Add nuts and figs.
Stir until well blended.
Pour batter into lightly greased and floured tube pan. Bake for 1 hour.
When cake is done, cool in pan for 10 minutes and make sauce for cake.
Mix ingredients as usual for a cake, but blend 2 c. Flour mixed with Blueberries in last.
-inch),
stir together flour, granulated sugar, 2 tablespoons cocoa
Combine cocoa and hot water.
Stir to dissolve completely.
Add to creamed shortening, sugar and eggs, alternately with dry ingredients that have been sifted.
Bake in 2 round (8-inch) layer or square cake pans.
Bake at 350\u00b0 for 30 to 35 minutes for layers. Bake 45 to 55 minutes for square cake pan.
Bake approximately 20 to 25 minutes or until toothpick comes out clean for 24 cupcakes in muffin paper cupcake pan.
Melt shortening, add beaten eggs and sugar.
Sift flour, baking powder, soda, salt and add to mixture.
Add vanilla and bananas; mix well.
Pour mixture into a tube pan and bake at 350\u00b0 until done.
Test with toothpick.
Sift
flour
if you wish.
Mix sugar, egg yolks and shortening.
Mix well.
Add flour and baking powder alternately with milk.
Beat egg whites last.
Fold into batter.
Bake at 350\u00b0
for 30 minutes.
Melt over hot water, 1/2 cup peanut butter morsels.
Stir until smooth.
Set aside.
In small bowl, combine flour, baking soda, baking powder and salt.
Set aside.
In a large bowl, combine butter and sugar; beat until creamy.
Blend in melted morsels. Beat in eggs and vanilla.
Alternately blend in flour and milk. Pour into 2 greased and floured 8-inch round pans.
Bake at 350\u00b0 approximately 35 to 40 minutes.
Cool.
Remove from pans.
Fill layers and frost sides and top with Peanut Butter Frosting.