Best Birthday Cake With Chiffon Icing
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 3⁄4 cup Crisco shortening, in a can
- 1 3⁄4 cups sugar
- 3 eggs
- 1 1⁄4 cups milk
- 1 1⁄2 teaspoons vanilla
- 2 1⁄2 cups sifted flour
- 4 teaspoons baking powder
- 1 teaspoon salt
directions
- Preheat oven to 375 degrees.
- Grease 2 9-inch cake pans with crisco and then cover with flour, shaking out the excess over the sink.
- Cream crisco and sugar in a mixer.
- Add eggs and beat well.
- Sift flour [you can just shake the flour through a sieve].
- Measure and sift flour again with the baking powder and salt.
- Mix milk with vanilla.
- In thirds, alternately add the flour mixture and then the milk mixture until it's all incorporated.
- Beat well until blisters form in the batter - at least 2 minutes.
- Pour batter into cake pans.
- Bake at 375 for 30-35 minutes.
- Cupcake pans bake for 15-20 minutes.
- Let cool.
- Frost with Chiffon Icing.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life