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    You are in: Home / Recipes / Momma's Two-Egg Treasure Cake Recipe
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    Momma's Two-Egg Treasure Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Gingerbee's Note:

    Momma made great big smiles with this wonderfully moist and delicious cake! I believe it's originally a newspaper clipping, but she's used it for the past 45 years at least. Filled with your favorite fruits and icing, this cake lends itself to any special occassion. I hope you like it as much as I do! Enjoy!!

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    4" slices

    Units: US | Metric


    1. 1
      In a large bowl, sift together flour, sugar, salt& baking powder.
    2. 2
      Set aside.
    3. 3
      Drop in shortening, add 2/3 of milk, vanilla and mix for 2 minutes on low speed of electric mixer.
    4. 4
      Add one egg at a time, beating continually, add the rest of milk and mix for 2 additional minutes.
    5. 5
      Grease and flour two 8" round cake pans, and divide the batter evenly between the two pans.
    6. 6
      Preheat oven to 375 and bake for 25 minutes or until golden brown in color.
    7. 7
      Test the center of the cake with a toothpick; if it comes out clean the cake is done!
    8. 8
      Allow cakes to cool before removing them from the pans.
    9. 9
      Thoroughly cool before decorating.
    10. 10
      Note: If you only have all-purpose flour on hand, reduce amount of flour by 2 tbsp.
    11. 11
      and increase baking powder by 1 tsp.
    12. 12
    13. 13
    14. 14
      You may use this recipe for cupcakes by reducing the milk to 3/4 cup.
    15. 15
      Fill with your favorite jam or fruit and cover with your favorite icing.

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    Ratings & Reviews:

    • on March 01, 2011


      I just finished making this cake. I love how fast and easy it is to mix up - just one bowl for clean-up is ALWAYS a winning aspect of a recipe for me! The cakes baked up beautifully and evenly. I didn't have cake flour and since the recipe noted an alternate for when you don't have cake flour I went ahead and did that rather than make cake flour substitute. The only problem I had was that I could not get the cakes to release from the pans. One layer wound up falling apart. I couldn't get the other one out either so instead of continuing to try I decided to leave it in the pan to frost and decorate. I did grease and flour my pans... but I only did so lightly. Perhaps if they were heavily greased and floured instead the cakes would have released. I will try that next time, and I may line the bottoms of the pans with parchment as well. (And yes there will be a next time for this recipe!) The flavor is wonderful - light and not too sweet. The texture is lovely as well - moist but slightly crumbly, airy yet dense - it's just right in all aspects. It is a fragile cake though - so use care when handling the layers. It tastes great plain, and also pairs well with buttercream frosting.

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    Nutritional Facts for Momma's Two-Egg Treasure Cake

    Serving Size: 1 (1021 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 315.8
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 6.7 g
    Cholesterol 65.0 mg
    Sodium 431.3 mg
    Total Carbohydrate 49.5 g
    Dietary Fiber 0.4 g
    Sugars 26.7 g
    Protein 4.4 g

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