Momma's Two-Egg Treasure Cake
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
10 4" slices
ingredients
- 2 cups sifted cake flour
- 1⁄2 cup butter
- 1 1⁄3 cups sugar
- 2 1⁄2 teaspoons baking powder
- 2 large eggs
- 1 teaspoon salt
- 1 1⁄2 teaspoons pure vanilla extract
- 1 cup milk (less 2 tbsp)
directions
- In a large bowl, sift together flour, sugar, salt& baking powder.
- Set aside.
- Drop in shortening, add 2/3 of milk, vanilla and mix for 2 minutes on low speed of electric mixer.
- Add one egg at a time, beating continually, add the rest of milk and mix for 2 additional minutes.
- Grease and flour two 8" round cake pans, and divide the batter evenly between the two pans.
- Preheat oven to 375 and bake for 25 minutes or until golden brown in color.
- Test the center of the cake with a toothpick; if it comes out clean the cake is done!
- Allow cakes to cool before removing them from the pans.
- Thoroughly cool before decorating.
- Note: If you only have all-purpose flour on hand, reduce amount of flour by 2 tbsp.
- and increase baking powder by 1 tsp.
- P.
- S.
- You may use this recipe for cupcakes by reducing the milk to 3/4 cup.
- Fill with your favorite jam or fruit and cover with your favorite icing.
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Reviews
-
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.
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.