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Thank you for the recipes, cant wait to try them. Here is a tried and true
one I would like to share, I have been making it for many years now and it always turns
out great.
Ingredients:
1/2 c. each margarine and shortening
2 c. white sugar
4 eggs
3 tsp. lemon juice
1/2 c. canned milk (evaporated)
1/2 c. water
3 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
Directions:
Cream margarine and shortening together until fluffy, add
sugar and blend. Then add eggs one at a time,
beating after each one. Combine flour, salt and baking powder in bowl and mix together, then add alternately with milk, water and lemon juice to creamed
mixture. Bake in 350-degree oven in 9x13-inch or 8-inch round cake pans. Not
all ovens are the same but I usually bake a 9x13 for 50 minutes and 9-inch
round usually takes longer, about 1 hour or more. Test with a cake
tester after about 40 minutes to make sure. When cake is cooled frost with butter cream icing.
This recipe can be doubled with the same results. I have made this for a lot of
wedding cakes.
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