5 minutes.
Prepare the cake batter, folding in the soaked
Cream Crisco, butter and sugar until light and fluffy.
Add eggs one at a time, beating after each.
Sift flour together with baking powder, then add milk, vanilla, salt and food coloring. Bake at 325\u00b0 for 1 hour in sheet cake pan.
Grease and flour 3 (9-inch) cake pans.
Using an electric
Sift the flour, baking powder and salt together.
Cream shortening and sugar.
Add eggs, beating well.
Beginning and ending with dry ingredients, add to creamed mixture alternately with milk and vanilla.
Pour into greased and floured angel food cake pan and cook 1 hour at 350\u00b0 or in 4 (8-inch) pans at 375\u00b0 for 25 to 30 minutes or in muffin pan 1/2 full at 375\u00b0 for 20 minutes.
Preheat oven to 350 degrees.
Butter & flour a 10-inch tube pan.
Sift flour, baking powder, & salt.
In a cup stir milk & vanilla.
In a large bowl mix butter and sugar until yellow and fluffy.
Add 2 eggs and beat well.
Repeat and add last 2 eggs. Beat well.
With a wooden spoon stir in flour mixture.
Add milk mixture.
Spoon into pan.
Bake 1 hour.
Cool cake in pan 10 minutes.
Turn onto cake plate and dust with confectioners sugar.
Cream the butter and sugar well until fluffy.
Add eggs, one at a time, beating well after each.
Mix flour, salt and baking powder, sifting twice.
Add alternately with milk until mixed well.
Add vanilla.
Pour into Bundt pan or tube pan greased with Baker's Joy and bake at 325\u00b0 for 1 hour.
Cream shortening well.
Add sugar and vanilla; beat for 1 minute.
Add eggs, one at a time, beating well after each addition.
Sift flour, baking powder and salt together.
Add flour and milk alternately.
Beat on high speed for 1 minute.
Bake at 350\u00b0 in pound cake pan or in layer pans until comes from edge of pan.
Mix first 2 ingredients.
Add eggs, one at a time and blend. Add remaining ingredients, beat smooth.
Pour in floured, greased tube pan and place in cold oven.
Bake at 300\u00b0 for 1 hour and 30 minutes.
Cool.
Cream butter.
Gradually add sugar, creaming until light and fluffy, about 10 minutes on medium speed on the mixer.
Add flavoring.
Stir flour with baking powder and salt.
Add eggs, one at a time, to creamed mixture beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth.
Pour into 3 layer cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool in pan for 10 minutes.
Turn out.
Cool on rack.
Frost with Pineapple Cake Icing.
Mix Crisco and sugar.
Add eggs and vanilla and beat well. Add soda to buttermilk and add baking powder and salt to flour. Add buttermilk and flour mixture about half at a time and beat well until mixed.
Bake in tube pan at 325\u00b0 for 1 hour.
Can make into muffins.
Will keep well in icebox for several days.
Cream the butter and sugar.
Add beaten egg yolks.
Blend well.
Combine flour, baking powder and salt.
Sift 3 times.
Add to butter mixture alternately with milk.
Fold in stiffly beaten egg whites and flavoring.
Pour into 3 greased cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cream shortening.
Add sugar gradually; beat until light.
Add egg yolks; beat thoroughly.
Sift dry ingredients together; add alternately with milk to first mixture.
Stir in nuts and vanilla. Fold in stiffly beaten egg whites.
Pour batter into 2 square cake pans (8 x 2 1/2-inches deep) and bake at 350\u00b0 for 40 minutes, or until done.
Cream oil, sugar and eggs.
Add flour and milk alternately. Stir in vanilla.
Bake in greased and floured tube pan for 1 hour at 300\u00b0.
Grease and flour a large tube pan.
Cream shortening, salt and lemon extract.
Add sugar gradually and the eggs, one at a time. Beat until mixture looks like whipped cream.
Alternately add the dry ingredients, which have been sifted together with milk.
Bake in moderate oven (350\u00b0) for 1 hour.
Cream the butter and sugar.
Add eggs one at a time.
Sift together the flour, salt and baking powder.
Combine milk and vanilla.
Add alternately with flour mixture.
Bake at 350\u00b0 for 40 to 60 minutes.
Let cool in pan before removing from pan.
Beat butter until light and slowly add sugar.
Beat in yolks one at a time, beating well after each addition.
Beat until very fluffy.
Mix dry ingredients.
Add butter in thirds with 1/2 cup milk.
Stir in vanilla.
Beat egg whites until stiff and fold into batter.
Pour in three 9-inch buttered pans.
Bake in 350\u00b0 oven for 30 minutes.
Cool 5 minutes in pan, then turn out.
Cream butter, sugar and egg yolks in large bowl.
Sift flour with baking powder and add alternately with milk and vanilla. Fold in stiffly beaten egg whites last.
Bake in Bundt pan at 300\u00b0 for 1 1/4 hours or until done.
Cream butter, sugar, eggs and vanilla together.
Mix in flour, salt and baking powder.
Add milk.
Grease and flour tube pan. Bake at 350\u00b0 for 1 hour and 15 minutes.
Cream butter and sugar.
Separate eggs; beat yolks and add to creamed mixture.
Add sifted flour and baking powder, then milk and vanilla.
Use mixer to beat egg whites.
Fold them into other ingredients and then mix all together.
Pour into cake pan (13 x 11 x 2 1/2-inch).
Bake 30 to 40 minutes in 350\u00b0 oven.
Test with toothpick in center of cake at end of baking time.
It's done when toothpick is dry.
Cream together butter and sugar.
Add eggs, one at a time; beat well.
Then add remaining ingredients and mix well.
Bake in layer cake pans in a 350\u00b0 oven until done (toothpick comes out clean).
Ice with favorite frosting.
If you want a loaf cake, use only 1/2 cup milk.