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K-BUTTER.1
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1990-04-15
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981b
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34 lines
WHITE BUTTERMILK CAKE
350
9
I%1, cup, butter
I%2, cups, sugar
I%2 2/3, cup, flour, (plus)
I%1/4, cup, flour
I%1/4, tsp, salt
I%1 1/3, tsp, baking powder
I%3/4, tsp, baking soda
I%1 1/3, cup, buttermilk
I%1, tsp, vanilla
I%6, large, eggs
I%
I%
R%Measure and sift together 4 times flour, salt, soda, baking powder.
R%Cream sugar and shortening until smooth. Add flour and buttermilk
R%alternately in 4 additions. Mix well after each time, then add
R%vanilla. Beat egg whites until stiff, so they look a little dry,
R%then fold them into the batter. Bake at 350 degrees for 35 to 40
R%minutes. When cool, frost with white frosting.
R%
R%
Q%
Q%
U%Note: Calories and other nutritional values not shown for the
U%frosting. The type of frosting is optional although a white
U%frosting is recommended by the recipe.
U%
U%
T% 5086.9 81.3 211.3 722.4 685.8 3438.4
S% 565.2 9.0 23.4 80.2 76.2 382.0