Two Egg Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Pastry flour||1 3⁄4 Cup (28 tbs)|
Cream shortening and add sugar gradually while creaming.
Add beaten eggs and beat well until thoroughly blended.
Sift dry ingredients together.
Mix flavoring with the milk and add alternately with sifted dry ingredients to sugar mixture.
Eggs may be separated if desired, in which case add beaten yolks to sugar and shortening and fold in stiffly beaten egg-whites at the last.
Pour into 2 greased and floured layer cake pans and bake in a moderate oven of 375Â° F. for 20 min.
This may be baked in a greased and floured loaf pan for 45 to 55 min. at 350Â° F. or in greased and floured cup-cake tins at 375Â° F. for 30 min.
Frost with any desired icing.