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Quick Yellow Cake
2
1
⁄4 cups (550 mL)
all-purpose flour
1
1
⁄3 cups (325 mL) sugar
3 teaspoons (15 mL)
baking powder
1
⁄2 teaspoon (2 mL) salt
1
⁄2 cup (125 mL) short-
ening
1cup (250 mL) low-fat
milk
1 teaspoon (5 mL)
vanilla
2 eggs
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about 1
minute. Stop and scrape bowl. Add eggs.
Continuing on Speed 2, mix about 30 seconds. Stop
and scrape bowl. Turn to Speed 6 and beat about 1
minute.
Pour batter into two greased and floured 8- or
9-inch (20- or 23-cm) round baking pans. Bake at
350°F (180°C) for 30 to 35 minutes, or until
toothpick inserted in center comes out clean. Cool
10 minutes. Remove from pans. Cool completely on
wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 272 cal, 4 g pro, 42 g carb,
10 g fat, 37 mg chol, 175 mg sod.
Easy White Cake
2 cups (500 mL)
all-purpose flour
1
1
⁄2
cups (375 mL) sugar
3 teaspoons (15 mL)
baking powder
1
⁄
2 teaspoon (2 mL) salt
1
⁄2 cup (125 mL)
shortening
1cup (250 mL) low-fat
milk
1 teaspoon (5 mL)
vanilla
4 egg whites
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about 1
minute. Stop and scrape bowl. Add egg whites.
Turn to Speed 6 and beat about 1 minute, or until
smooth and fluffy.
Pour batter into two greased and floured 8- or 9-
inch (20- or 23-cm) round baking pans. Bake at
350°F (180°C) for 30 to 35 minutes, or until
toothpick inserted in center comes out clean. Cool
10 minutes. Remove from pans. Cool completely on
wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 267 cal, 4 g pro, 42 g carb,
9 g fat, 2 mg chol, 183 mg sod.
CAKES AND FROSTINGS