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2
1
⁄4 cups all-purpose
flour
1
1
⁄3 cups sugar
3 teaspoons baking
powder
1
⁄2 teaspoon salt
1
⁄2 cup shortening
1 cup low-fat milk
1 teaspoon 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
round baking pans. Bake at 350°F 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.
Quick Yellow Cake
2 cups all-purpose
flour
1
1
⁄2 cups sugar
3 teaspoons baking
powder
1
⁄2 teaspoon salt
1
⁄2 cup shortening
1 cup low-fat milk
1 teaspoon 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
round baking pans. Bake at 350°F 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.
Easy White Cake
CAKES AND FROSTINGS