ONE LAYER WHITE CAKE RECIPE RECIPES

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WHITE CAKE FROSTING II RECIPE | ALLRECIPES



White Cake Frosting II Recipe | Allrecipes image

White frosting that can be used for all your cake decorating needs.

Provided by LAURA B

Categories     White Frosting

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 frosting for a 2 layer cake

Number Of Ingredients 5

½ cup shortening
¼ teaspoon salt
½ teaspoon vanilla extract
4 tablespoons warm water
1 (16 ounce) package confectioners' sugar

Steps:

  • In a large bowl, combine shortening, salt, vanilla, water and confectioners' sugar. Beat until light and fluffy.n

Nutrition Facts : Calories 221.3 calories, CarbohydrateContent 37.2 g, FatContent 8.6 g, SaturatedFatContent 2.1 g, SodiumContent 49 mg, SugarContent 36.6 g

CLASSIC WHITE CAKE RECIPE - FOOD NETWORK



Classic White Cake Recipe - Food Network image

Provided by Food Network

Categories     dessert

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract

Steps:

  • The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
  • Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
  • Variation:
  • CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
  • 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

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