Silver White Cake
|Gold medal all purpose flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|White mountain frosting||1 Cup (16 tbs)|
|Flaked coconut||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Grease and flour rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 8 or 9 x 1 1/2 inches.
Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl occasionally, 2 minutes.
Add egg whites; beat on high speed, scraping bowl occasionally, 2 minutes.
Pour into pan(s).
Bake until wooden pick inserted in center comes out clean, rectangular 35 to 40 minutes, layers 30 to 35 minutes.
Cool layers 10 minutes; remove from pans.
Fill layers with Lemon Filling.
Frost cake with White Mountain Frosting; sprinkle with coconut.