BUTTERSCOTCH LAYER CAKE
- ½ cup butter
- 1 cup sugar
- 2 eggs
- ⅔ cup milk
- 2 cups flour
- 3 teaspoons Dr. Price's Baking Powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Cream shortening well, add sugar slowly and the yolks of eggs, beating well. Add milk, a very little at a time. Sift flour, baking powder and salt together and mix in with the first ingredients. Add flavoring and fold in the beaten whites of eggs. Bake in two greased layer tins in moderate oven about 25 minutes. Put Butterscotch Filling [page 18] between layers and on top of cake.
SPONGE CAKE
- 6 eggs
- 1 cup granulated sugar
- Rind of half a lemon
- 2 tablespoons lemon juice
- 1 cup flour
- 1 teaspoon Dr. Price's Baking Powder
- ½ teaspoon salt
Beat egg yolks with wire whip until thick; add gradually sugar which has been sifted, then grated lemon rind, lemon juice and ½ beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; mix in remainder of egg whites. Bake in ungreased tube pan in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler. It will gradually come out of pan.