“Mix Easy” 2 Egg Cake

Submitted by: Roberta Perey Fick
This is from a Dormeyer mixer cookbook at least 50 years ago. The method prevents over-mixing the cakes batter by reserving some of the liquid until the end. This cake is a little denser, suitable for up-side-down cakes. A very reliable 2 layer cake.

Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Ingredients

1 cup milk
1 teaspoon vanilla
1/2 cup shortening
2 eggs
2 1/4 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar

Method

Blend milk and vanilla; set aside
Mix shortening until softened.
In separate bowl sift together flour, baking powder, salt, and sugar; mix well
Add dry mix and 3/4 of the milk to shortening. Beat two minutes at 1 bowl cake speed, scraping the side of the bowl often.
Add eggs and remaining milk. Beat one minute more.
Grease and flour pans or use baking spray. Bake at 375ºF
25 minutes for 2 9 inch layers, or
35 minutes for 9x13 inch pan

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