Emily's White Cake
Yield
1 cakePrep
20 minCook
20 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
sugar
|
|
| 3 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
flavoring
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
water
|
|
| 5 | ml |
flavoring
|
* |
Directions
Cream Crisco.
Add sugar slowly and cream together. Sift dry ingredients and add alternately with the liquid.
Add flavoring, beat mixture thoroughly and last fold in stiffly beaten whites of eggs.
Prepare layer-cake tins by greasing them with a mixture of Crisco and flour.
Pour in cake mixture; put in moderate oven, allow to rise for five minutes, increase heat to bake; at the end of fifteen minutes, reduce heat to allow cake to shrink from pan.
