ift an ample amount of Softasilk cake flour onto a square of paper
Combine butter and shortening.
Sift 3 cups sugar twice and cream in butter and shortening.
Add 5 eggs, 1 at a time, beating well after each one.
Add 3 cups Softasilk cake flour, sifted twice.
Add 1 cup milk, 1 tablespoon vanilla and 1 tablespoon lemon flavoring and beat well.
Pour into mold.
Cook at 350\u00b0 for 1 to 1 1/2 hours.
Beat eggs first.
Beat butter and Crisco.
Add sugar.
Add eggs.
Add milk and flour, one cup at a time.
Bake at 325\u00b0.
Fill powdered sugar box with cake flour; adding small amounts at a time to mixture.
Add eggs one at a time, beating well after each egg.
Flavor to taste.
Bake at 350\u00b0 for 1 hour.
0 minutes.
Mix the cake flour, sugar, baking soda and salt
In one bowl, combine first 6 ingredients.
Beat at least 12 minutes at fastest speed of mixer.
(If using Kitchen Aid mixer, beat at #7.)
Add 1 cup cake flour (Softasilk) to mixture; beat well.
00b0.
Grease and flour 3 round cake pans, 9 x 1
Sift together Softasilk, sugar, baking powder, soda and salt. Add shortening, 1/2 of the buttermilk and bananas.
Beat for 2 minutes. Add remaining liquid with the eggs.
Fold in nuts.
Pour into greased and floured 13 x 9-inch pan or two 9-inch layer pans. Bake at 350\u00b0 for 30 to 35 minutes.
25\u00b0.
Grease and flour 10 x 4-inch tube
ith cooking spray.
Mix cake flour, cocoa powder, baking soda, and
he directions to make the cake. (This mix will fit
nd grease and flour a 12-cup bundt cake pan.
In
fter adding each.
Combine flour and baking powder; add to
et cool.
Sift together flour, sugar, baking powder, egg yolks
Beat egg yolks until thick and lemon-colored.
Add orange peel and orange juice.
Beat until very thick.
Gradually beat in 1 cup sugar and 1/4 teaspoon salt.
Fold in flour a little at a time.
Beat egg whites with the cream of tartar until soft peaks form.
Gradually add 1/2 cup sugar beating until soft peaks form. Thoroughly fold whites into yolk mixture.
Bake in ungreased 10-inch tube pan in slow oven (325\u00b0) about 55 minutes or until done.
Invert pan to cool.
Set oven to 350\u00b0.
Sift flour and soda 3 times; mix sugar, butter and sour cream.
Add 1/4 teaspoon salt and flavoring to well-creamed mixture.
Add egg yolks, one at a time, beating after each one added.
Add flour.
Beat egg whites together well and add 1/2 teaspoon cream of tartar.
Add the rest of the ingredients and beat well.
Bake at 325\u00b0 for 1 hour.
Then turn oven to 350\u00b0 for 5 or 10 minutes.
Cool cake upside down on bottle for 2 hours before releasing cake.
Use 10-inch tube pan.
fter each addition.
Combine flour and soda.
Add to
Heat oven to 350\u00b0. Grease and flour two 8 or 9-inch round layer pans. Sift together into mixing bowl the flour, sugar, baking powder and salt. Add shortening, 2/3 cup milk and vanilla. Beat vigorously for 2 minutes (300 strokes). You can use electric mixer if you scrape the sides down often. Use medium speed. Add another 1/3 cup milk and 2 eggs. Beat
2 minutes. Pour into prepared pans. Bake 30 to 35 minutes. Cool. Finish with Whiz Chocolate Fudge Flavor Frosting.
Preheat oven to 350\u00b0.
Sift flour, salt and baking powder together 3 times.
In a separate bowl, cream shortening and add peanut butter.
Add sugar slowly, beating thoroughly.
Add eggs and beat again.
Add flour mixture and milk alternately.
Bake in 9 x 13-inch pan in oven for 30 to 35 minutes.
Check for doneness.