White Velvet Cake I
Original recipe makes 2 - 9 inch layers
a.. 1/2 cup shortening
b.. 1 1/2 cups white sugar
c.. 2 1/2 cups all-purpose flour
d.. 3 teaspoons baking powder
e.. 1 teaspoon salt
f.. 1 cup milk
g.. 3 egg whites
h.. 1 teaspoon vanilla extract
a.. 1 tablespoon all-purpose flour
b.. 1 cup milk
c.. 1 cup coconut milk
d.. 1 cup white sugar
e.. 1 teaspoon vanilla extract
f.. 1 fresh coconut
g.. 2 teaspoons water
In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and
set aside.
1.. Blend shortening and 1 1/2 cups sugar. Mix in the flour mixture. Add 3/4
cup milk; beat for 2 minutes. Add egg whites, 1 teaspoon vanilla and 1/4 cup
milk. Beat well.
2.. Grease and flour two 9 inch round pans. Pour the batter into the pans.
3.. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake
layers on a wire rack.
4.. Remove the meat from the coconut and shred it.
5.. To Make Frosting: Moisten 1 tablespoon flour with a small amount of water
to make a paste. Combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon
vanilla, and shredded coconut in a saucepan. Mix in flour paste, and cook for
10 minutes. Cool the frosting, and spread over cake.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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