Cake, Dessert, Family, Juanita Glor
2 cups. sifted cake flour
3 tsp. baking powder
¾ tsp. salt
3 medium egg whites
¼ cup sugar
½ cup shortening
1 cup sugar
1 cup less 2 T. milk
1 tsp. vanilla
½ tsp. almond (or 4 tsp. vanilla, and 1 tsp. lemon)
Preheat oven to 375 degrees.
Sift together first three ingredients three times. Set aside.
Beat egg whites till foamy. Add 1/4 cup sugar gradually, beating only until mixture holds soft peaks. Then with mixer at “cream”, thoroughly mix shortening with 1 cup sugar until light and fluffy-about two minutes all together. Next, at low speed, blend/beat in alternately, just until smooth, flour mixture in fourths, and combined milk, and extracts in thirds; then thoroughly beat egg white mixture into butter. Grease and flour a 13 x 9 x 2 pan. Turn into pans. Bake at 375 degrees 30-35 minutes or until done. Cool.
When cooled, ice half of the cake with chocolate icing, the other half with vanilla/white icing. Top half with black walnuts, the other half with coconut.
(Remember this one, and remember why?
Chocolate icing on half the cake, with white/vanilla on the other half!)