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.
Serving size: Complete recipe
Calories 2578 Calories from Fat 986
% Daily Value*
Total Fat 112 g172.1%
Saturated Fat 65.7 g328.3%
Trans Fat 0 g
Cholesterol 687.5 mg229.2%
Sodium 2107.9 mg87.8%
Total Carbohydrates 356 g118.6%
Dietary Fiber 16.1 g64.5%
Sugars 163.7 g
Protein 50 g100.7%
Vitamin A 70.8% Vitamin C
Calcium 122.3% Iron 79.1%
*Based on a 2000 Calorie diet