YELLOW LAYER CAKE OR CUP CAKES
2 cups cake flour (sifted before measuring)
1 1/3 cups sugar
1/2 cup Crisco
1 teaspoon salt
2/3 cup milk
3 teaspoons baking powder
2 eggs
1/3 cup milk
1 teaspoon vanilla
Preheat oven to 375°F. Butter or grease two 9 inch layer pans 1 1/2" deep.
To avoid a crust and for easier removal, line pans with a circle of wax or
parchment
paper which has been buttered.
Measure into mixing bowl:
2 cups cake flour
1 1/3 cups sugar
1/2 cup Crisco
1 teaspoon salt
2/3 cup milk
Beat for 2 minutes.
Stir in 3 teaspoons baking powder.
Next, add:
2 eggs
1/3 cup milk
1 teaspoon vanilla
Beat for 2 more minutes to make a smooth and thin batter. Turn batter into
prepared cake pans and bake for 25-30 minutes.
For cup cakes line muffin tins with baking cups and bake at 375°F for 15-20
minutes. Makes 2 layer cakes or 2 1/2 dozen cupcakes.
Allow to cool slightly and frost the cakes while still warm.
Submitted by: CM
2 cups cake flour (sifted before measuring)
1 1/3 cups sugar
1/2 cup Crisco
1 teaspoon salt
2/3 cup milk
3 teaspoons baking powder
2 eggs
1/3 cup milk
1 teaspoon vanilla
Preheat oven to 375°F. Butter or grease two 9 inch layer pans 1 1/2" deep.
To avoid a crust and for easier removal, line pans with a circle of wax or
parchment
paper which has been buttered.
Measure into mixing bowl:
2 cups cake flour
1 1/3 cups sugar
1/2 cup Crisco
1 teaspoon salt
2/3 cup milk
Beat for 2 minutes.
Stir in 3 teaspoons baking powder.
Next, add:
2 eggs
1/3 cup milk
1 teaspoon vanilla
Beat for 2 more minutes to make a smooth and thin batter. Turn batter into
prepared cake pans and bake for 25-30 minutes.
For cup cakes line muffin tins with baking cups and bake at 375°F for 15-20
minutes. Makes 2 layer cakes or 2 1/2 dozen cupcakes.
Allow to cool slightly and frost the cakes while still warm.
Submitted by: CM
