FOUR-EGG LAYER CAKE

Ingredients:

Instructions:

  1. Sift flour; measure, add baking powder and salt; sift again.
  2. Cream shortening; add sugar gradually; cream together until light and fluffy. (NOTE: When using butter, margarine or bland lard, decrease sugar to 1.5 cups and milk to ¾ cup.
  3. Add unbeaten eggs one at a time, beating thoroughly after each addition; add vanilla.
  4. Add dry ingredients alternately with the milk, stirring only enough after each addition to blend thoroughly. Do not beat.
  5. Pour into 3 greased 8-inch layer pans.
  6. Bake in moderate oven at 375 deg F for about 25 mins.

 

CONFECTIONERS’ FROSTING

Ingredients:

Instructions:

  1. To confectioners’ sugar, add hot water or milk gradually, until frosting has good spreading consistency.
  2. Add flavoring

 

CREAM CHEESE FROSTING

Ingredients (enough frosting for tops and sides of two 8-inch layers; or tops of two 9-in layers; or 18 cupcakes):

Instructions:

  1. Soften cream cheese with fruit juice or cream. Add salt.
  1. Gradually add enough confectioners’ sugar to give good spreading consistency; beat until creamy.