• 3 c cake flour
• 4 tsp baking powder
• 3/4 tsp salt
• 1/8 c vegetable shortening
• 1 3/4 c sugar
• 4 pcs eggs
• 1 tsp vanilla (or rum or almond)
• 1 c milk

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.

Ingredients:

• 2 c confectioners’ sugar, sifted
• 2 tbsp hot water or milk
• 1 tsp vanilla (or almond or rum flavoring)

Instructions:

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

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

• 3 oz cream cheese (approx 1/3 cup)
• 4 tbsp fruit juice or cream
• 1/8 tsp salt
• 2.5 c confectioners’ sugar, sifted

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.