Momma's Two-Egg Treasure Cake

Submitted by Gingerbee

"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!!"

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 10 4" slices

ingredients

• 473.18 ml sifted cake flour
• 118.29 ml butter
• 314.66 ml sugar
• 12.32 ml baking powder
• 2 large eggs
• 4.92 ml salt
• 7.39 ml pure vanilla extract
• 236.59 ml milk (less 2 tbsp)

directions

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

Reviews

[Feisty Redhead]

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.