*  Exported from  MasterCook Mac  *

                               Two Egg Cake

Recipe By     : The American Family Cook Book, 1950 edition
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Shortening
   1      c             Granulated sugar
   2                    Eggs -- separated
     1/2  ts            Salt
   1 3/4  c             Cake flour -- sifted
   2      ts            Baking powder
     1/2  c             Milk
     1/2  ts            Vanilla

Cream shortening 1 minute at high speed. Add sugar gradually, beating
swiftly. Add eggs, unbeaten, one at a time, and beat well. Add sifted
dry ingredients alternately with the milk to which the vanilla has
been added. Beat well. Pour batter into a loaf pan 8x8x2", well
greased and lightly floured, or lined with waxed paper. Cut through
the batter to break any large air bubbles. Or if preferred, turn into
two greased 8" layer cake pans or into 24 greased cupcake pans. For a
loaf cake, bake for 50-60 minutes at 350°F. A layer cake is baked for
25-30 minutes at 375°F. After removal from oven, loosen edges, invert
on rack, removing pan and turn right side up. Cool. Frost with any
desired frosting.

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Per serving: 261 Cal; 12 g Fat (41% cal from fat); 3 g Protein;
36 g Carbs; 45 mg Cholesterol; 198 mg Sodium

Exchanges: 1 Starch/bread; 2 Fat; 1-1/2 Other carbs

Notes: This recipe comes from a 1950 American Family Cook Book that I
found at an antique shop when I was out looking for old cookbooks to
add to my collection.