ANNIVERSARY CAKE RECIPE | ALLRECIPES
This is a good cake for a family party; for larger parties, bake two cakes. This recipe is at least 50 years old. You may substitute 1 teaspoon grated lemon zest for the vanilla.
Provided by Carol
Total Time 1 hours 45 minutes
Prep Time 1 hours 0 minutes
Cook Time 45 minutes
Yield 9 inch square layer cake
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line the bottom of two 9 inch round pans, two 9 inch square pans, or one 10 x 16 inch pan.
- Combine sifted flour, baking powder, and salt; sift together three times.
- Beat egg whites until foamy. Add 1/2 cup of the sugar gradually, and continue beating only until meringue will hold up in soft peaks.
- Cream shortening. Add remaining 1-1/4 cups sugar gradually, and cream together until light and fluffy. Add flour alternately with milk, a small amount at a time; beat after each addition until smooth. Stir in vanilla. Add meringue, and beat thoroughly into batter. Spoon the batter into the prepared pan or pans.
- Bake cake in 9 inch round pans or 10 x 16 inch pan for about 30 minutes. The baking time for the square pans is 25 minutes. Cool. Spread Lemon Orange Filling between layers, and Snowy Boiled Icing over top and sides of cake. Decorate plate with small flowers.
Nutrition Facts : Calories 357.4 calories, CarbohydrateContent 56.4 g, CholesterolContent 3.3 mg, FatContent 12.5 g, FiberContent 0.5 g, ProteinContent 5.5 g, SaturatedFatContent 3.4 g, SodiumContent 356.1 mg, SugarContent 31.3 g
CHERRY MINI CAKES RECIPE - BETTYCROCKER.COM
Folks are fans of bite-size desserts. And these tiny, tender cakes topped with a sweet glaze are no exception!
Provided by Betty Crocker Kitchens
Total Time 1 hours 50 minutes
Prep Time 1 hours 50 minutes
Yield 58
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Grease bottoms only of about 58 mini muffin cups. In large bowl, beat mini cakes ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
- Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes.
- Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, mix all glaze ingredients except hot water. Heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes.
- Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set, about 15 minutes.
- Top each cake with candy hearts. Store loosely covered.
Nutrition Facts : Calories 110 , CarbohydrateContent 24 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Mini Cake (Cake and Glaze Only), SodiumContent 60 mg, SugarContent 19 g, TransFatContent 0 g
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