Silver White Cake

20
Servings
45m
Prep Time
45m
Cook Time
1h 30m
Ready In


"This recipe is a somewhat modified version of a recipe from a Gold Medal flour package. It is best not to substitute unbleached flour here."

Original recipe yields 20 servings
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Nutritional

  • Serving Size: 1 (76.6 g)
  • Calories 230.6
  • Total Fat - 8.5 g
  • Saturated Fat - 2 g
  • Cholesterol - 3.2 mg
  • Sodium - 231.1 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 0.5 g
  • Sugars - 25.1 g
  • Protein - 2 g
  • Calcium - 80.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350' F.

Step 2

Grease and flour 2 round 8" or 9"x1½" pans (or a rectangular 9"x13"x2" pan).

Step 3

Use hand mixer to beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in large bowl at low speed, scraping bowl constantly, 30 seconds.

Step 4

Beat 2 minutes on high, scraping bowl occasionally.

Step 5

Pour into pan(s).

Step 6

Bake 30-35 minutes for layers, 40-45 minutes for a rectangular cake, or until wooden pick inserted in center comes out clean and cake springs back when touched lightly in center.

Step 7

Cool layers 10 minutes, then remove from pan(s) and cool completely on rack.

Step 8

Fill layers with lemon filling.

Step 9

Frost with boiled white frosting or other frosting of choice.

FOR LEMON FILLING (see ingredients listed separately above)


Step 10

Mix the ¾ cup sugar, cornstarch, and the ¼ teaspoon salt in saucepan.

Step 11

Stir in the ¾ cup water gradually.

Step 12

Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Step 13

Remove from heat and add lemon peel and butter or margarine. Stir in the lemon juice and food coloring (if desired). Cool.

Step 14

If filling is too soft, refrigerate until set.

Tips & Variations


No special items needed.

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