times. Once for each layer.
Sift flour,
Cream
butter, sugar and shortening.
Add eggs one at a time. Alternate milk and flour.
Add vanilla.
Stir in baking powder last.
Grease and lightly flour 9-inch layer cake pans. Bake at 350\u00b0 for 20 to 30 minutes or until done.
Brown Sugar Layer Cake.
Preheat oven to 350
r>Grease 2 8-inch layer cake pan.
Prepare the box
Prepare the yellow cake mix as directed for a 9 X 13 pan
inch round cake pan.
For the sponge cake, beat eggs
For the cake:<
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.
ed Swiss meringue buttercream for this recipe for the entire cake.
Create your
ke cake:
ine an 8 inch square cake pan with parchment paper.
aking an 8 or 9\" layer cake, adding the dry lemon pudding
- or 9-inch round cake pans.
Line with waxed
Chocolate Layer Cake In a large bowl beat
Combine dry ingredients.
Add oil and mix.
Add eggs one at a time, beating mixture after each addition.
Add 7-Up and mix well. Pour into three 8-inch cake pans which have been well-greased and floured.
Bake at 350\u00b0 for 25 to 30 minutes until cake tests done. Spread Seven-Up Cake Filling between each layer.
pray three 8-inch round cake pans with nonstick cooking spray
In a four quart serving bowl drop one 8 inch layer cake.
Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
Repeat layers, and refrigerate.
You may want to garnish with lemon slices to add that pretty touch.
Preheat oven to 350\u00b0.
Grease and flour two 9-inch round cake pans.
Prepare, bake and cool cake per package directions for original recipe.
Place 1 cake layer on serving plate.
Spread with frosting; top with 2nd cake layer and frost.
Frost outer layers.
Combine all ingredients in a large mixing bowl.
Blend, then beat at medium speed of electric mixer for 2 minutes.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until the cake springs back when lightly pressed.
Cool in pans for 15 minutes.
Remove from pans.
Cool on rack.
Use the recipe for \"Pistachio Fluffy Frosting,\" in this cookbook to frost the cake.
pray three 8-inch round cake pans with nonstick cooking spray