Foundation or Plain Cake

Ingredients

• 1/2 cup butter or shortening
• 2 teaspoons baking-powder
• 1 cup sugar
• 3/8 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cup flour

Method

1. 1

   Cream the butter or butter substitute, add sugar and continue creaming.

2. 2

   Add well-beaten eggs.

3. 3

   Mix and sift the dry ingredients and add alternately with the milk.

4. 4

   Add flavoring.

5. 5

   Bake in layers at 380° for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 60. The excerpt below is the record exactly as published.

FOUNDATION OR PLAIN CAKE Ys cup butter or shortening 2 teaspoons baking-powder 1 cup sugar 3^ cup milk 2 eggs I teaspoon vanilla ifi cup flour Cream the butter or butter substitute, add sugar and continue creaming. Add well-beaten eggs. ]\Iix and sift the dry ingre- dients and add alternately with the milk. Add flavoring. Bake in layers at 380^ for twenty minutes. Any good filling and frost- ing may be used. The batter may be varied by adding nuts, coconut, spices, etc., and may be baked as a loaf cake. ONE-TWO-THREE-FOUR CAKE (Measure Cake) 1 cup butter or shortening 3 teaspoons baking-powder 2 cups sugar i cup milk 3 cups flour Flavoring 4 eggs Cream the butter or shortening and sugar, add eggs. ]Mix and sift flour and baking-powder and add alternately \vith the milk. Flavor as desired. Bake as loaf or layer cake at 380-400° F. for twenty to forty-five minutes. MAPLE-SUGAR CAKE y2 cup butter or shortening 3^ cup milk lyi cups maple sugar 1^4 teaspoons vanilla 6 tablespoons corn-starch 4 egg-whites 13^ cups flour Cream the butter or shortening and sugar. Sift the corn-starch and flour together several times and add to the first mixture, alternately with the milk. Add the vanilla, then fold in the stiffly beaten egg-whites. Bake in a greased loaf-cake tin in a 137 138 NEW DELINEATOR RECIPES moderate oven (380° F.) for forty-five minutes. Cover with any desired icing. CHOCOLATE NUT CAKE Ys cup butter or shortening i teaspoon cinnamon 2 cups sugar ^ teaspoon mace 4 eggs Yi teaspoon grated nutmeg 1 cup mashed potatoes >^ teaspoon ground cloves 2 squares chocolate i cup chopped nut-meats 2 cups flour Yi cup milk 3^4 teaspoons baking-powder Cream the butter or shortening and one cup of sugar. In an- other bowl, beat the egg-yolks with the remaining cup of sugar. Combine the two mixtures. Have ready the hot mashed pota- toes, which should be without lumps, add to them the melted chocolate and combine with the first mixture. Mix and sift the dry ingredients and add the nut-meats. Add to the cake mix- ture, alternating with the milk. Fold in the stiffly beaten whites. Bake in a loaf pan in a moderate oven (380° F.). When cool, cover with marshmallow frosting or boiled frosting. This is a large moist cake, which will keep well. CHOCOLATE LOAF CAKE 2 tablespoons butter or short- 2 teaspoons baking-powder ening i cup milk 1 cup sugar 2 cups seeded raisins 2 tablespoons grated chocolate 12 black walnut-meats 2 cups flour Y^ teaspoon vanilla extract Cream the butter or shortening; add the sugar and continue creaming. Melt the chocolate over hot water, and add. Mix and sift the flour and baking-powder and add alternately with Hhe milk. Add the raisins, broken nut-meats well floured, and the flavoring. :Mix well. Bake in a loaf pan 360° F. for forty- five minutes. When cool, frost with boiled or chocolate frosting. CHOCOLATE SOUR-MILK CAKE Y2 cup butter or shortening 2

Cook this with the app: pantry check, scaling, and the assistant.