Best Two-Egg Cake Recipe
Ingredients
| Shortening | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Vanilla | 1 Teaspoon | |
| Eggs | 2 | |
| Cake flour | 2 1⁄4 Cup (36 tbs), sifted | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Milk | 18 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3670 Calories from Fat 1132
% Daily Value*
Total Fat 127 g195.4%
Saturated Fat 33.7 g168.7%
Trans Fat 13.5 g
Cholesterol 450 mg150%
Sodium 3177 mg132.4%
Total Carbohydrates 586 g195.2%
Dietary Fiber 34.9 g139.4%
Sugars 315.3 g
Protein 68 g135.5%
Vitamin A 15.2% Vitamin C
Calcium 151.7% Iron 19.1%
*Based on a 2000 Calorie diet
Directions
Gradually add sugar, creaming thoroughly (12 to 15 minutes at medium high speed on mixer).
Add vanilla.
Add eggs,1 at a time, beating well after each.
Sift flour with baking powder and salt; add to creamed mixture alternately with milk, beating after each addition.
Bake in 2 paper lined 9x11/2 inch round pans at 375° about 23 minutes.
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