Two-Egg Yellow Cake With Chocolate Chips

Two-Egg Yellow Cake With Chocolate Chips

Ingredients

2 cups sifted all-purpose flour

1 ½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

½ cup shortening

1 cup milk

1 teaspoon vanilla extract

2 eggs

Method

1.                  Preheat oven to 350F.  Grease well and flour two 8-by-11/2-inch layer-cake pans, or 1 13-by-9-by-2-inch baking pan.

2.                  Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.

3.                  Add shortening, milk, and vanilla.  With mixer at medium speed, beat 2 minutes, occasionally scraping side of bowl with rubber scraper and guiding mixture into beaters.

4.                  Add eggs; beat 2 minutes longer.

5.                  Pour batter into prepared pans; bake layers until surface springs back when gently pressed with fingertip.

6.                  Cool in pans 10 minutes.  Remove from pans; cool thoroughly on wire racks.  Fill and frost as desired.

Two-Egg Yellow Cake With Chocolate Chips was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 124 an edition of between 1950 – 1960s. 

PDF Version of Two-Egg Yellow Cake With Chocolate Chips 

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Shirley-Ann Pearman

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Old-Fashioned FlapJacks

Old-Fashioned FlapJacks

Old-Fashioned FlapJacks

Makes 8 (4-inch) FlapJacks

Ingredients

3 eggs

1 cup sifted all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

2 teaspoons granulated sugar

1 teaspoon light-brown sugar

½ cup buttermilk

2 tablespoons butter or margarine, melted

Method

1.                  In large bowl of electric mixer, at high speed, beat eggs until light and fluffy – about 2 minutes.

2.                  Into eggs, sift flour with baking powder, salt, and granulated sugar.  Add brown sugar; beat until smooth.

3.                  Stir in buttermilk and butter just until combined; do not overbeat.

4.                  Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.

5.                  Use ¼ cup batter for each flapjack; cook until bubbles form on surface and edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.

Old-Fashioned FlapJacks were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Pancakes and Waffles”, page 72 an edition of between 1950 – 1960s. 

PDF Version of  Old-Fashioned FlapJacks

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 ------------------------------------------------------------------------------------------------------------

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.

Amazon's Online Shopping

Thank You!

Marketing Sites – Amazon’s Astores’ Directory Listing

Shirley-Ann Pearman

shirleyannpearman@gmail.com

Recipe Marketing

http://recipemarketing.blogspot.com

Marketing Sites

http://marketingsites-sp.net

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