Lady Baltimore Cake
|Cake flour||2 2⁄3 Cup (42.67 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||4 Teaspoon|
|Vegetable shortening||2⁄3 Cup (10.67 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Pink mountain frosting||1 Cup (16 tbs)|
|Lady baltimore filling||1 Cup (16 tbs)|
1. Grease bottoms of two 9-inch layer cake pans; line pans with wax paper; grease and flour paper; tap out. 2. Combine flour, sugar, baking powder, salt, shortening, 3/4 cup milk and vanilla in the large bowl of electric mixer. Beat at low speed until blended, then beat at high speed for 2 minutes. Add remaining 1/2 cup milk and egg whites; continue beating at high speed, scraping down side of bowl often, 2 minutes longer; pour batter into pans.
3. Bake in moderate oven (350°) 30 minutes, or until center springs back when lightly pressed with fingertip.
4. Cool layers in pans on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; remove wax paper; cool completely.
5. Put layers together with lady Baltimore filling; frost side and top with pink mountain frosting. Decorate with maraschino cherry halves and pecan halves, if you wish.