Best Two Egg Cake
Recipe: #8506
March 06, 2013
"This is the first cake that I learned to make as a child. It is from the Better Homes and Gardens New Cookbook (1953). It has a coarse crumb that holds up well to frosting. I prefer the honest taste of the ingredients to the chemical aftertaste from the box mix. It can be made in 9x13 pan but for Easter my Mom and I would bake it in two 9-inch rounds. We'd use one round for the head and fashion two ears and a bow tie out of the other round to make an Easter bunny cake. I've followed that tradition with my own children."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (49.2 g)
- Calories 165.7
- Total Fat - 8.2 g
- Saturated Fat - 2.9 g
- Cholesterol - 26.2 mg
- Sodium - 61.9 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 0.7 g
- Sugars - 0.3 g
- Protein - 3.2 g
- Calcium - 70.1 mg
- Iron - 1.7 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Stir shortening to soften.
Step 2
Gradually add sugar, and cream together until light and fluffy.
Step 3
Add vanilla.
Step 4
Add eggs, 1 at a time, beating well after each.
Step 5
Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time. Beat after each addition till smooth.
Step 6
Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate oven (375F) for 25 minutes.
Tips
- Cake can be baked as a 9x13, 2 9-inch rounds or as cupcakes. Cupcakes usually take half the time to bake than the larger cakes.
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