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.
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Shirley-Ann Pearman
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