Friday, May 9, 2014

Two-Egg Yellow Cake With Chocolate Chips


Two-Egg Yellow Cake With Chocolate Chips


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


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. 

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Thank You!

Shirley-Ann Pearman

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