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Prep 15min
Total2hr0min
Ingredients8
Servings12
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Ingredients
2
cups all-purpose flour
1 1/2
cups sugar
3
teaspoons baking powder
1/2
teaspoon salt
1
cup milk
1/2
cup shortening
1
teaspoon vanilla or 1/2 teaspoon almond extract
5
egg whites
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Steps
1
Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
2
In large bowl, beat flour, sugar, baking powder, salt, milk, shortening and vanilla with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Add egg whites; beat 2 minutes longer, scrapping bowl occasionally. Pour batter evenly into pans.
3
Bake 8-inch pans 30 to 38 minutes (9-inch pans 27 to 35 minutes) or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour. Fill and frost as desired.
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If you'd like, bake this cake in a greased and floured 13x9-inch pan for 33 to 40 minutes - easy to frost and easy to carry!
Coconut Cake: Stir 1 cup flaked coconut into batter before pouring into pans.
Poppy Seed Cake: Mix 1/4 cup poppy seed with an additional 1/4 cup milk; let stand 30 minutes. Add to batter with vanilla and egg whites.
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