2 ¼ cups cake flour (or AP flour minus 2 TBS)
1 ½ cups sugar
3/4 cup shortening
3/4 cup milk
3 eggs
2 1/2 double acting baking powder
1 teas salt
1 teas vanilla
½ teas almond extract
1/2 teas teas baking soda
1 cup milk
Butter Cream Frosting
Preheat oven to 375 degree Fahrenheit. If baking in a 11x13 pan, spray with vegetable cooking spray and dust with cocoa powder.
In a large bowl, measure all ingredients. With a mixer on low, beat until well mixed. At high speed, beat 5 minutes. Do not miss this step, the beating for 5 minutes makes the cake very fluffy. Scrap the bowl occasionally.
Spoon into a 11x13 pan. Bake: 25 minutes. Cake is done when a knife comes out clean when poked in the center.
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