White Layer Cake
1/2 cup shortening
1 cup granulated sugar
1/2 cup cold water
2 cups flour
2 teaspoons Royal Baking Powder
whites of 3 eggs
1 teaspoon vanilla or almond extract
Cream shortening and sugar together until very light; add water slowly, almost drop by drop, and beat constantly; stir in flour and baking powder which have been sifted together twice; add flavoring; mix in egg whites which have been beaten until stiff. Bake in two greased layer cake tins in moderate oven 20 to 25 minutes. Put together with fresh [strawberry] or [maple filling], page 17.
Devil's Food Cake
1/2 cup shortening
1 cup sugar
2-1/2 ounces chocolate
1/2 cup mashed potatoes
1 egg
3/8 cup milk
1-1/4 cups flour
2 teaspoons Royal Baking Powder
1/2 cup chopped nuts
1/2 teaspoon vanilla extract
Cream shortening; add sugar, melted chocolate and mashed potatoes; mix well; add egg yolk, milk and flour and baking powder which have been sifted together; beat well; add nuts, vanilla and beaten egg white; mix thoroughly. Bake in greased shallow tin in moderate oven 25 to 35 minutes.
MARSHMALLOW ICING
3/4 cup granulated sugar
1/3 cup water
6 or 8 marshmallows
white of 1 egg
few drops vanilla extract
Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over beaten white of egg; add flavoring and spread very thickly over cake. Melt 2 ounces unsweetened chocolate with one-half teaspoon butter and spread thin coating over icing when cool.
Cream Layer Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt
Cream shortening and sugar together until light; add beaten egg yolks, flavoring and milk slowly; sift flour and salt; add half, then half beaten egg whites; add remainder of flour sifted with baking powder; stir after each addition; fold in remaining egg whites. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with cream filling and cover top and sides with white icing.
1 cup milk
2 tablespoons corn starch
1/4 teaspoon salt
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
Scald milk. Mix corn starch, salt and sugar with a little cold milk; add to beaten egg; then add to hot milk. Cook about three minutes or until thick and smooth; add flavoring, and spread between layers.
Cocoanut Layer Cake
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup milk
2 cups flour
1/8 teaspoon salt
3 teaspoons Royal Baking Powder
Cream shortening, add sugar slowly, add flavoring and beaten egg; add milk; mix well; then add flour, salt and baking powder which have been sifted together. Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.
COCOANUT FILLING AND ICING
1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1/2 teaspoon vanilla extract, few drops lemon juice
1 cup fresh grated cocoanut
Cook sugar and water slowly without stirring until syrup spins a thread; pour slowly over beaten egg whites; beat until thick; add flavoring. Spread between layers and on top of cake. While icing is soft sprinkle thickly with cocoanut.