Mold Cake or Layer Cake

Name: Mold Cake or Layer Cake
Ingredients: 3/4 cup shortening; 2 cups sugar; 1 cup milk; 3 large eggs; 2 + cups flour; ltsp. baking powder; i tsp. salt; l tsp. vanilla

From Recipes from our hearth, 1960

Add 1 tsp. lemon and 1 tsp. orange flavoring for mold cake only.

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4452Calories

61 gProtein

657 gCarbs

184 gFat

Full nutrition (34 nutrients)

Calories4452 kcal

Protein61 g

Carbohydrates657 g

Fiber0 g

Sugars414 g

Total Fat184 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol587 mg

Sodium3120 mg

Potassium1015 mg

Calcium710 mg

Iron21 mg

Magnesium134 mg

Phosphorus979 mg

Zinc5.3 mg

Copper0.6 mg

Manganese2.5 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)2.4 mg

Niacin (B3)22 mg

Folate572 mcg

Choline484 mg

Caffeine0 mg

Water363 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 12. The excerpt below is the record exactly as published.

MOLD CAKE OR LAYER CAKE 3/4 cup shortening ( = 1 stick butter,+ cup crisco) 2 cups sugar 1 cup milk 3 large eggs 2 + cups flour ltsp. baking powder i tsp. salt l tsp. vanilla

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