Two Egg Cake Recipe
Ingredients
| Shortening | 1⁄2 Cup (8 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Eggs | 2 | |
| Salt | 1⁄2 Teaspoon | |
| Pastry flour | 1 3⁄4 Cup (28 tbs) | |
| Vanilla | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2646 Calories from Fat 1062
% Daily Value*
Total Fat 119 g183.8%
Saturated Fat 30.8 g154.1%
Trans Fat 13.5 g
Cholesterol 434.3 mg144.8%
Sodium 2145.1 mg89.4%
Total Carbohydrates 365 g121.7%
Dietary Fiber 20.3 g81%
Sugars 206.9 g
Protein 43 g86.4%
Vitamin A 12% Vitamin C
Calcium 124% Iron 18.8%
*Based on a 2000 Calorie diet
Directions
Add beaten eggs and beat well until thoroughly blended.
Sift dry ingredients together.
Mix flavoring with the milk and add alternately with sifted dry ingredients to sugar mixture.
Eggs may be separated if desired, in which case add beaten yolks to sugar and shortening and fold in stiffly beaten egg-whites at the last.
Pour into 2 greased and floured layer cake pans and bake in a moderate oven of 375° F. for 20 min.
This may be baked in a greased and floured loaf pan for 45 to 55 min. at 350° F. or in greased and floured cup-cake tins at 375° F. for 30 min.
Frost with any desired icing.
Chef
