Classic White Cake

15m Prep Time
40m Cook Time
0 Yield
Preparation Directions

STEP ONE

HEAT oven to 350ºF.

STEP TWO

PREPARE either two 8-inch or two 9-inch cake pans by coating with flour no-stick cooking spray. Follow the recipe for the size cake pan you are using.

STEP THREE

COMBINE flour, sugar, salt and baking powder in large bowl. Add shortening and milk (2/3 cup for 8-inch pans or 3/4 cup milk for 9-inch pans). Beat vigorously by hand, or use electric mixer on medium speed, for 2 minutes.

STEP FOUR

ADD eggs, remaining milk and vanilla. Beat 2 minutes. Pour into prepared pans.

STEP FIVE

BAKE 8-inch layers about 30 minutes; bake 9-inch layers about 40 minutes or until a toothpick inserted into the center comes out clean.

STEP SIX

COOL in pans 10 to 15 minutes on wire racks. Remove from pans; cool completely on racks. Frost as desired.
VARIATIONS

STEP ONE

ALMOND TEA CAKES: SPRAY 24 muffin cups with no-stick cooking spray or line with paper liners. In either recipe, substitute 1 teaspoon almond flavoring for vanilla. Fill muffin cups 1/2 full. Sprinkle with powdered sugar and chopped almonds. Bake at 375ºF, about 15 minutes. Makes about 2 dozen cupcakes.

STEP TWO

COCONUT FLAKE CAKE: In either recipe, substitute 1/2 teaspoon almond flavoring and 1/2 teaspoon vanilla. Stir 1 1/3 cups flaked coconut (3 1/2 oz. can) into cake batter.

STEP THREE

ELEGANT RASPBERRY CAKE: On the first layer spread Dickinson's Raspberry Curd and frosting. Gently mix 2 pints of fresh raspberries with 2 tablespoons of Raspberry Curd, mixed with 2 teaspoons of water. Heat remaining Raspberry Curd in the microwave to make it runny. Use a spoon to pour melted curd around the top edge of the cake, allowing it to run down the sides. Place raspberries on entire top of the cake. Use a birthday candle to make small holes on the top layer; insert a sprig of mint in each hole.

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