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Old-Fashioned Two-Egg Cake Recipe
|Sifted cake flour||1 3⁄4 Cup (28 tbs) (Swans Down Brand)|
|Calumet baking powder||2 1⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄8 Cup (18 tbs) (1 Cup Plus 2 Tablespoons)|
|Eggs||2 , unbeaten|
|Milk||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2834 Calories from Fat 1061
% Daily Value*
Total Fat 120 g184.3%
Saturated Fat 32.1 g160.7%
Trans Fat 13.5 g
Cholesterol 439.9 mg
Sodium 2073.6 mg86.4%
Total Carbohydrates 409 g136.2%
Dietary Fiber 3.7 g15%
Sugars 235.8 g
Protein 36 g72%
Vitamin A 13.2% Vitamin C
Calcium 110.8% Iron 107.1%
*Based on a 2000 Calorie diet
Cream shortening thoroughly.
Add sugar gradually and cream together until light and fluffy.
Add eggs, one at a time, beating well after each.
Then add flour alternately with milk, beating after each addition until smooth.
Stir in vanilla.
Pour batter into two 8-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (375Â°F.) 25 to 30 minutes.
Frost with Easy Chocolate Frosting or Coconut Cream Cheese Frosting