Pages

Friday, May 9, 2014

Two-Egg Yellow Cake With Chocolate Chips

Share









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. 







Shopping Online





------------------------------------------------------------------------------------------------------------
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.


Thank You!

Shirley-Ann Pearman

Recipe Marketing

Marketing Sites


New Snaplock Lid: Tempered Glasslock Storage Containers 18pc set~Microwave & Oven Safe



New Snaplock Lid: Tempered Glasslock Storage Containers 8pc set~Microwave & Oven Safe

No comments:

Post a Comment

Subscribe