Two Egg Cake

Ingredients

• 1 cup shortening
• 1 cup sugar
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla

Method

1. 1

   Cream sugar and shortening well.

2. 2

   Add eggs and beat thoroughly.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 1. The excerpt below is the record exactly as published.

2 eggs Mix and put in greased muffin rings and bake about 15 minutes in. hot oven. Mrs. Ernest A. Herman RUSSIAN ROLLS Cream 1 cup shortening and 6 tablespoons sugar and 2 tablespoons cream. Add 2 cups sifted flour with 1 teaspoon salt. Add 2 cups nuts and 1 teaspoon almond extract. Roll in balls about the size of a pecan and press with a fork. Bake at 325 degrees on greased cookie sheet. While still warm roll in confectioners sugar. Mrs. Wade H. Shuford © e SHOO-FLY CAKE Pennsylvania Dutch Recipe “4 1st part—Crumbs 2nd part—Liquid 2 . ee cups flour 1 cup baking molasses Pelt cup brown sugar 1 cup hot water cup shortening 1 teaspoon soda , Put soda in hot water _ Make crumbs by mixing with fork or fingers, flour, sugar, and short- 5%, ening. Save 4 crumbs. Then mix remainder of crumbs and liquid grad- Wee ually. Stir well. Batter will be thin. Pour into greased and floured cake pan and top with 3 cup crumbs. Bake in moderate oven (350 de- rees) for 25 to 30 minutes. Mrs. H. D. Althouse SHOO-FLY PIE ne ean recipe as above. Line pie pans with pastry and put in batter Mrs. H. D. Althouse STRAWBERRY MERINGUE CAKE egg yolks, beaten i 2 cups erie flour 4 teaspoons baking powder $ cup milk cup shortening % cup sugar easpoon vanilla 1 quart strawberries % cup sugar egg whites, stiffly beaten : cup sugar ‘Sift flour, measure, add baking powder. Sift together. Cream butter, aad sugar gradually. Cream until fluffy. Add egg yolks, then flour ; phy with milk, small amount at a time. Beat after each addi- Add vanilla. Bake in two 9 inch layer pans in moderate oven (375 F.) 25 minutes. Cool. Fold 4 cup sugar slowly into egg whites. mi Place layers on baking sheet. Pile meringue on. Return to oven (350°) < 15 minutes. Wash berries. Reserve a few for garnishing. Crush remainder of the berries with 4 cup sugar. Spread between layers. hase 4 Garnish top with whole berries. Serve at once. Mattie Thomason MY FAVORITE CAKE RECIPE 23 cups cake flour Be fexp itieiine 2 teaspoons baking powder ¢ ing. ¥% teaspoon salt eggs separated 3 1 teaspoon vanilla Beat shortening, sugar and egg yolks all together. Add sifted dry : Fe ingredients alternately with milk. Add vanilla. Fold in beaten egg wh ites. > Bake in moderately hot oven (375 degrees) 40 minutes. es “celta f Mrs. J. W. Warlick POUND CAKE lb. butter 1 teaspoon orange flavoring a a 1‘lb. sugar 1 teaspoon lemon flayoniyes 7 eges — Y% teaspoon mace mas 1 Ib .flour . 1 teaspoon baking powder | oun: % cup heavy cream unwhipped 1 teaspoon salt , 1 teaspoon vanilla flavoring ay Cream butter and sugar, add eggs unbeaten one at a time. Add fl to which baking powder has been added. Add cream and flavorings Bake at 300 degrees one hour. Mrs. John Lyerly | POUND CAKE “ 1 lb. sugar 10 eggs 1 Ib. flour Scant teaspoon baking powder ty - i lb. butter Flavoring ae Cream butter and sugar, then add egg yolks. Cream until light. Add well beaten egg whites and flour which has been sifted several time Add a little of each at a time and beat well until all is in. Bake in $s ahs. moderate oven. My mother’s recipe © i Mrs. M. J. Abernethy WHITE CAKE 1 cup butter 3 teaspoons baking powder 2 cups sugar: Whites of 9 eggs oe 1 cup milk Pinch of salt 8 cups flour 1 teaspoon vanilla Cream butter ef sugar until a creamy consistency. Add ihe Axi Add the flour with baking powder and salt sifted together. Beat ee whites until stiff and add to above mixture. Add flavoring last. ‘This makes three large layers or a loaf cake. Bake in oven 350 degree Cocoanut or caramel filling makes a delicious cake. ae _ This is a recipe of the late Mrs. E, C. Field given by Frances Field WHITE LAYER CAKE | 8 egg whites - Sift together three times . 3 cups flour > 2 cups sugar 2 teaspoons baking powder 1 cup milk 2 teaspoon salt 1 cup butter Cream sugar and butter. Add milk and flour, then eggs stiffly eaten, ae Add 1 teaspoon vanilla or almond extract. Bake in three eee ee Phe | eee ee et | le, TWO EGG CAKE cup shortening teaspoon baking powder teaspoon vanilla te WH a eens. oo sugar, cream welt Add eggs, poe thorough- Mrs. Kate Shell, Newton, N. C. SUNSHINE CAKE 1 teaspoon cream of tartar 1 cup flour 1 teaspoon vanilla Mrs. D. E. Bolick, Conover, N. C. PLAIN CAKE 2 cups flour 1 teaspoon baking powder (dis- i Break in eS eggs and beat batter ‘solved in water) Lemon and vanilla flavoring Mix well and bake in slow oven 300 degrees for one hour. Mrs. W. F. Tallent HOT SPONGE CAKE 2 teaspoons butter 5 4 cup boiling milk Pinch of salt ¢ spoon baking powder 4 teaspoon vanilla Bea at egEs together until creamy. Add sugar and beat until light. id in flour (do not stir) and baking powder. Add boiling milk in the buler has been melted. Add flavoring. Bake at 350. de- * 5 = 30, minutes, Frances Field et ¥% en 2% Pe j ; . ae ; PS : fg cE ee é a : ee e 2. Sarees ee eye ss < = a s 2 . Py eee . oe ae = ri 7 ‘ ee ae ne aa HOT MILK CAKE Scaid 3 cup milk and 4 tablespoons butter. Add to 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, 4 teaspoon salt and 2 whole eggs a mar which have been mixed together for two or three minuies or while these first mixture is heating. Add 3 teaspoon vanilla. Beat for two min- a3 utes more. This cake can be baked as a layer cake or cup cakes. Te : will make 2 small layers or 1 large square which can be iced with your > favorite icing. This batter is very thin and should be baked in a mod- erate oven 375 degrees, 20 or 30 minutes. Mrs. J. M. Rowe _ JAPANESE FRUIT CAKE - 1 cup butter 4 to 6 eggs beaten separately 2 cups sugar 1 scant cup milk 3 cups flour 1 teaspoon vanilla ; 2 teaspoons baking powder

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