Maple-Frosted Golden Cake
Yield
1 cakePrep
10 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
all-purpose flour
|
*
|
| 1 ¼ | cups |
sugar
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
maple frosting
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
*
|
| 296 | ml |
sugar
|
|
| 13 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
maple frosting
|
* |
Directions
In mixing bowl stir together flour, sugar, baking powder, and salt.
Add ¾ cup of the milk and the shortening.
Beat 2 minutes on medium speed of electric mixer.
Add remaining milk, eggs, and vanilla.
Beat 2 minutes more.
Pour batter into 2 greased and floured 8 x 1½-inch round baking pans.
Bake at 350℉ (180℃) F for 35 to 40 minutes.
Cool 5 minutes; remove from pans.
When cool, fill and frost with Maple Frosting.
MAPLE FROSTING: In saucepan cook 1¼ cups pure maple syrup to soft ball stage.
Gradually add the hot maple syrup to 2 stiffly beaten egg whites, beating constantly with electric mixer.
Stir in ¼ cup sifted powdered sugar and beat until well blended.
