ake Filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries, and
50F; grease three 9\" layer cake pans, line with waxed paper
Beat butter and sugar until very light and creamy. Add milk alternately with flour with which baking powder has been sifted. Beat thoroughly and add the beaten egg whites. Bake about 40 minutes in 2 lightly greased cake pans. Fill with Lady Baltimore filling.
lour two 9 inch round cake pans. Line the bottom of
Cream shortening and sugar thoroughly.
Add sifted dry ingredients alternatively with milk and water; beat smooth after each addition.
Add extracts.
Fold in egg whites.
Bake in 2 waxed paper lined pans, 9 inch square layer pans in moderate over (350 degrees) for 30 minutes.
Put layers together with 2/3 of the recipe for Seven Minute Frosting tinted a delicate pink.
nd grease two 9\" round cake pans.
Add flour and
Sift some cake flour 3 times, then measure 3 cups flour, then sift it again with the baking powder. Sift the sugar.
Cream the sugar with the butter until smooth and creamy.
Measure out the milk. Add some of the flour to the sugar mixture and alternate with the milk until all have been added.
Beat the egg whites until stiff, but not dry. Add to cake mix and fold in.
Bake in 3 layer pans that have been lightly greased and floured.
Bake for about 1/2 hour or until done in preheated 325\u00b0 oven.
Frost with 7 Minute Icing.
Grease and line
(with wax paper) bottoms only of three 8-inch round layer cake pans.
Set aside.
Preheat oven to 350\u00b0.
Grease and flour two 8 x 1 1/2-inch or 9 x 1 1/2-inch round layer pans.
Prepare, bake and cool cake as directed on package.
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.
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.
Sift flour, baking powder and salt together.
Cream shortening with sugar until fluffy.
Combine milk, water and vanilla.
Add sifted dry ingredients and liquids alternately, in small amounts, beating well after each addition.
Beat egg whites until stiff, but not dry; fold into batter.
Sift flour once.
Measure;
add baking powder and salt. Sift again
together.
Cream
butter
thoroughly;
add
sugar gradually until
light and fluffy.
Add flour alternately with liquid, a small
amount
at a time.
Beat after each addition until smooth. Add
flavoring.
Fold in egg whites.
Bake in 2 greased 9-inch layer pans in a 375\u00b0 oven for 20 minutes.
Cool and frost.\tDouble recipe for 3 (10-inch) layers.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Combine water and milk; set aside. Combine flour, baking powder and salt.
Add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
Have ready egg whites beaten to meringue with 1/2 cup sugar, speed number 12 on electric mixer.
Measure into mixer bowl shortening, milk and vanilla.
Measure into sifter flour, salt, 1 1/4 cups sugar and baking powder.
Mix shortening just to soften, using speed number 3.
Sift in dry ingredients.
Add milk and beat at speed number 3 for 2 minutes.
Then add meringue mixture and beat 1 minute longer.
Turn into pans.
Bake in moderate oven at 350\u00b0 for 35 minutes or until done.
Cream margarine and sugar; add eggs one at a time; beat well. Add remaining ingredients alternately with milk.
Make three 9-inch layers.
Bake at 350\u00b0 for 25 to 30 minutes.
Sift flour, baking powder and salt together.
Cream shortening with sugar until fluffy.
Combine milk, water and vanilla.
Add sifted dry ingredients and liquid alternately in small amounts, beating well after each addition.
Beat egg whites until stiff but not dry and fold into batter.
Pour into greased pans and bake in moderate 350\u00b0 oven for 25 minutes.
Cool.
Spread filling between layers and cover top and sides with divinity icing.
Makes 3 (9-inch) layers.
ightly flour three 9-inch cake pans. Beat the egg whites