Rich Yellow Cake
(Tender, buttery tasting;
will melt in your mouth)
For large cake:
Grease and flour 2 9" layer pans
or 13x9" oblong pan
Preheat oven to 350 degrees F.
Cream together until fluffy:
2/3 cup soft shortening (half butter for flavor)
(I use all butter because I don't use shortening)
1 1/2 cups sugar
Beat in thoroughly:
3 eggs (1/2 to 2/3 cup)
Sift together:
2 1/2 cups sifted Softasilk flour or 2 1/4
cups sifted Gold Medal flour
2 1/2 tsp baking powder
1 tsp salt
Stir in alternately with:
1 cup milk
1 1/2 tsp vanilla
(I always use real vanilla. That imitation
stuff is nasty.)
Pour into prepared pans.
Bake until cake tests done.
Cool.
Finish with desired filling and frosting.
Especially delicious with a clear lemon or clear
orange filling and a luscious white frosting.
Temperature: 350 degrees
Time: Bake layers 25-30 minutes;
square or oblong 30-40 minutes.
~~~ For small cake:
Grease and flour 2 8" layer pans or 9" square pan
Cream together until fluffy:
1/2 cup soft shortening (half butter for flavor)
(I use all butter because I don't use shortening)
1 1/8 cups sugar
Beat in thoroughly:
2 eggs (1/3 to 1/2 cup)
Sift together:
1 7/8 cups sifted Softasilk flour or 1 3/4 cups sifted
Gold Medal flour
2 tsp baking powder
3/4 tsp salt
Stir in alternately with:
3/4 cup milk
1 tsp vanilla
(I always use real vanilla. That imitation stuff is
nasty.)
Pour into prepared pans.
Bake until cake tests done.
Cool.
Finish with desired filling and frosting.
Especially delicious with a clear lemon or clear
orange filling and a luscious white frosting.
Temperature: 350 degrees
Time: Bake layers 25-30 minutesL
square or oblong 30-40 minutes.
If your cake is coming out dry you may be overbaking
it.
Some people like to poke cake with a toothpick
in the middle to see if it comes out clean.
I just gently touch the top of the cake to see
if it feels done.
from the
1950 Better Crocker's Picture Cook Book.
shared by Dianne in Tacoma, WA
http://home.comcast.net/~diannerk/main.html
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