wl of a stand mixer with paddle attachment, cream shortening,
luffy Add vanilla and mix well.
Sift together flour, baking powder
eep (6\"x3\") cake pans by greasing with shortening, placing a baking
eep (6\"x3\") cake pans by greasing with shortening, placing a baking
ep (6\"x3\") cake pans by greasing with shortening, placing a
ag, seal and then roll with a rolling pin until crushed
b>with the brown sugar. Beat in the eggs, sour cream and vanilla
Cream shortening and sugar and eggs. Make a paste of cocoa and food coloring; add this to shortening mixture; add salt and buttermilk with flour; and vanilla, vinegar and soda.
Do not beat hard, just blend in.
Bake at 350.
Let cool and split layers through the center, then frost this scarlet creation.
e Vanilla Cake:
Mix flour, sugar, baking powder, powdered milk, and salt with
I use two bread pans for this recipe and line them with foil to get them out easily.
Pour half of batter in pans.
Pour half of topping, then rest of batter and rest of topping.
ntil smooth.
Thoroughly combine flour, finely chopped pistachios and salt
round cake pans, and line bottoms with parchment paper.
With an electric
Cream butter and shortening well.
Add sugar and beat until light and fluffy.
Add eggs one at a time.
Add flavoring and beat again.
Add dry ingredients alternately with cream; start with flour and end with flour.
Add walnuts which have been lightly floured.
Bake in greased and floured tube cake pan at 325\u00b0 for 1 hour and 20 minutes.
Cool cake 10 minutes before removing from pan.
Melt chocolate in hot water over low heat; cool.
Cream shortening with sugars, eggs and vanilla.
Stir in cooled chocolate.
Sift flour with salt and soda; add alternately with milk to dry ingredients.
Blend until smooth.
Pour into prepared layer pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool.
nd cool.
Grease and flour rectangle pan, 13 x 9
nch pans, and line bottom with wax paper.
Cream butter
Cream together butter, sugar and vanilla until fluffy.
Sift together flour, baking powder and salt.
Add with milk to creamed mixture.
Beat until smooth.
Fold in nuts and egg whites.
Pour into 2 greased 8-inch square pans.
Bake at 350\u00b0 for 35 minutes. Cool and frost with sweetened whipped cream.
Sprinkle some chopped hickory nuts over top.
Mix together 1 cup brown sugar, 1 cup flour and 6 tablespoons margarine to a crumb texture.
Set aside.
Cream together 1/2 cup margarine and 1 1/2 cups light brown sugar.
Add egg.
Beat.
Add buttermilk and vanilla.
Beat.
Add 2 cups flour and soda.
Beat. Pour in greased and floured pan; top with the reserved crumbs. Bake at 350\u00b0 for 30 minutes or until center springs back to touch.
Mix thoroughly the eggs, sugar and butter.
Add bananas; mix well.
Add vanilla and cake flour.
Mixture must be quite thick, so add more flour, if not thick enough.
Add baking powder with flour.
Cream butter or margarine or shortening and sugar until light. Add melted chocolate.
Add well beaten eggs and vanilla.
Sift and measure flour with cream of tartar and salt.
Add milk. Measure baking soda in a cup and add boiling water.
Add this quickly to cake mix and stir well.
Pour into a well-greased 12 x 8 x 1 1/2-inches deep or 10-inch square pan, 2-inches deep.
Bake 40 to 50 minutes at 325\u00b0.