Whole Wheat Cake Recipe
Ingredients
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Baking powder | 2 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Whole wheat flour | 3/4 Cup (16 tbs) | |
| 1/2 cup butter or shortening | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
| Vanilla | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
Directions
Sift the white flour, measure and resift twice with baking powder and salt; then add whole wheat flour and stir in thoroughly.
Cream shortening, blend in sugar, and add beaten eggs; beat until smooth and fluffy.
Stir in vanilla.
Add flour mixture and milk alternately, beating well after each addition.
Turn into two 8-inch layer cake pans, lined with waxed paper in the bottom.
Bake in a moderate oven (375° F.) for about 25 minutes or until cake tests done.
Cool in pans 5 minutes, then turn out on cake coolers, cool.
Spread with Date Filling if desired.
Cream shortening, blend in sugar, and add beaten eggs; beat until smooth and fluffy.
Stir in vanilla.
Add flour mixture and milk alternately, beating well after each addition.
Turn into two 8-inch layer cake pans, lined with waxed paper in the bottom.
Bake in a moderate oven (375° F.) for about 25 minutes or until cake tests done.
Cool in pans 5 minutes, then turn out on cake coolers, cool.
Spread with Date Filling if desired.
Chef
