1/2 cup shortening
1 1/2 cup sugar
1 tsp vanilla
2 eggs
2 1/4 cup sifted cake flour
2 1/2 tsp baking powder
1 tsp salt
1 cup plus 2 tbsp. milk
A Recipe for
Mom's Two Egg Cake
Herb Tip |
Food Tip |
Food Tip |
This Recipe for Mom's Two Egg Cake is one of thousands in the Recipes-to-go Egg Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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This is a recipe for Mom's Two Egg Cake from the recipe cookbook of Recipes-to-go (Egg)
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Stir shortening to soften. Gradually add sugar and cream thoroughly
for 10 minutes with your mixer set on HIGH speed. Add vanilla. Add
eggs, one at a time, beating well after each. Sift flour with baking
powder and salt; add to creamed mixture alternatley with milk,
beating after each addition. Bake in 2 paper lined 9x1 1/2 inch round
pans in a 375 degree oven for 20 minutes.
Serves: 1
Mom's Two Egg Cake Recipe brought to you by Recipes To-Go