Whole Wheat Cake
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 1⁄4 Teaspoon|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Butter/Shortening||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , well beaten|
|Milk||1 Cup (16 tbs) (Less 1 Tablespoon)|
Sift the white flour, measure and resift twice with baking powder and salt; then add whole wheat flour and stir in thoroughly.
Cream shortening, blend in sugar, and add beaten eggs; beat until smooth and fluffy.
Stir in vanilla.
Add flour mixture and milk alternately, beating well after each addition.
Turn into two 8-inch layer cake pans, lined with waxed paper in the bottom.
Bake in a moderate oven (375° F.) for about 25 minutes or until cake tests done.
Cool in pans 5 minutes, then turn out on cake coolers, cool.
Spread with Date Filling if desired.