¼ teaspoon salt
4 tablespoons butter or other shortening
1 cup sugar
2 egg whites, unbeaten
¾ cup milk
¼ teaspoon vanilla
¼ teaspoon almond extract
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg whites, one at a time, beating very thoroughly after each addition. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes. Spread Seven Minute Frosting ([page 16]) on top and sides of cake; sprinkle with Baker’s Coconut, Southern Style, tinted a delicate pink. Insert tiny pink candles in frosted cake.
Favorite Chocolate Layer Cake
(2 eggs)
2¼ cups sifted Swans Down Cake Flour