| Source: From Katie Unger's old Robin Hood Flour Pamphlet or Five Roses Cookbook, not sure which |
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Bake at 325 F.
25 min. (2 8-inch rounds) or 40 min. (1 9-inch round)
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Yield: 2 short layers in 8 inch round cake pans
or 1 taller 9 inch round pan
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| Note: 1st cake I learned to make after sanc n'cake from a box, pretty much fool proof. (Christine Unger) |
| INGREDIENTS: |
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1/2 cup shortening
1 cup sugar
2eggs, beaten til fluffy |
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2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup milk |
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cream together shortening and sugar, add eggs and beat til fluffy.
Sift together dry ingredients.
mix milk and vanilla.
Add flour mix and milk mix alternately egg mix, starting and ending with dry ingredients.
Pour into pans or pan geased and lined with wax paper and bake. |
