Two Egg Cake

* Exported from MasterCook Mac *

Two Egg Cake

Recipe By : The American Family Cook Book, 1950 edition
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 cup granulated sugar
2 eggs -- separated
1/2 teaspoon salt
1 3/4 cups cake flour -- sifted
2 teaspoons baking powder
1/2 cup milk
1/2 teaspoon vanilla

Cream shortening 1 minute at high speed. Add sugar gradually, beating swiftly.
Add eggs, unbeaten, one at a time, and beat well. Add sifted dry ingredients
alternately with the milk to which the vanilla has been added. Beat well. Pou
r batter into a loaf pan 8 x 8 x 2 inches, well greased and lightly floured, or
lined with waxed paper. Cut through the batter to break any large air bubbles
. Or if preferred, turn into two greased 8-inch layer cake pans or into 2 doze
n greased cupcake pans. For a loaf cake, bake for 50-60 minutes at 350 degrees
F. A layer cake is baked for 25-30 minutes at 375 degrees F. After removal f
rom oven, loosen edges, invert on rack, removing pan and turn right side up. C
ool. Frost with any desired frosting.

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Per serving: 261 Calories; 12g Fat (41% calories from fat); 3g Protein; 36g Car
bohydrate; 45mg Cholesterol; 198mg Sodium
Food Exchanges: 1 Starch/Bread; 2 Fat; 1 1/2 Other Carbohydrates

NOTES : This recipe comes from a 1950 American Family Cook Book that I found at
an antique shop when I was out looking for old cookbooks to add to my collecti
on.

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