1/3 c Shortning
1 c Sugar
2 c Cake flour
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
1 ts Vanilla(or maple)
3 Egg whites(whipped stiff)
CARAMEL FROSTING
1 c Brown sugar
1/3 c Milk
1 ts Butter
1/2 ts Vanilla(or maple)
This recipe comes from Better Homes and Gardens. It is the one listed in
the 1930’s cookbook with the icing I posted earlier.
Frosting: Combine the sugar, milk and butter; boil steadily until the
mixture forms a thread when a little is dipped up with a spoon. Add the
vanilla(or maple); beat until creamy; spread on the cake while it is still
warm.
Cream shortning and sugar. Mix and sift the cake flour, baking powder and
salt; add to the first mixture alternately with the milk. Stir the
vanilla(or maple as the case may be) and fold in the egg whites. Transfer
to an oiled cake pan; and bake in a mederately hot oven(about 375) for 35
minutes. Cover with Caramel frosting.
Yields
1 Servings