White Texas Cake
Yield
servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| 1 | teaspoon |
baking powder
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 ¾ | cups |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| 5 | ml |
baking powder
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 414 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
Directions
Cream together shortening and sugar; mix in egg whites.
Sift dry ingredients together; mix buttermilk, vanilla and almond flavoring.
Add 2 mixtures alternately to egg white mixture.
Spread in 15 x 11 inch jelly roll pan.
Bake at 350℉ (180℃) F, 25 minutes.
Frost with Basic Icing when cool.
