Old-Fashioned Two-Egg Cake Recipe
Ingredients
| Sifted cake flour | 1 3⁄4 Cup (28 tbs) (Swans Down Brand) | |
| Calumet baking powder | 2 1⁄4 Teaspoon | |
| Salt | 1⁄2 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) | |
| Vanilla | 1 Teaspoon |
Nutrition Facts
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 mg146.6%
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
Directions
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 (375°F.) 25 to 30 minutes.
Frost with Easy Chocolate Frosting or Coconut Cream Cheese Frosting
Chef
