When you want something light in the summer, this delicious pasta dish is perfect.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 2 to 8 – inch round pans |
Ingredients
- ¾ cup butter flavored shortening
- 1 ½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 cup milk
- 2 ⅓ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 304 mg |
| Sugars | 26 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made cupcakes. Tastes great, but very crumbly. I followed the recipe exactly. I don’t know what went wrong. They just didn’t turn out like cake. They taste like a great sugar cookie. I would not make this recipe again. I’ve never had a cake turn out like this. They looked perfect but would not pull away from the cupcake liners and just crumbled everywhere and were definitely not over baked.
They were great, not dry and especially yummy because they are spongey and soft in the middle and crunchy on top.I also put 1 tsp of baking powder to every half cup of flour .So i put 4 tsp in total and worked well. It made it more light and fluffy.
I made this and it turned out great, light moist and delicious. I kind of did what naples34102 did, I didn’t cut it in half but I did double the eggs, I used 4. This was only my second time ever making a cake or cup cakes from scratch (I’ve always used a mix).
I cut the recipe in half to make 12 cupcakes but still used two eggs. Moist, light, fluffy, “squeezably soft” white cake. Nice.
This is a nice, basic white cake that probably would do well with additions of fruit, et cetera. I made in a bundt pan so baked it an extra 20 minutes, which was all the extra time it needed. It’s a very light cake and isn’t too sweet. I broke it out of the pan, as it’s very crumbly and apparently I didn’t grease the bundt pan well enough. No matter; I just put it back together. Instead of a typical frosting, I used the leftover filling I had from making the Blackberry Puff Pastry Tarts as a frosting. I had about half of the filling leftover and although it wouldn’t normally be enough to frost a bundt cake, I put it on while it was still warm so it could melt over. Then I decorated with some blueberries. Very good that way! thanks for the recipe!
This recipe was great for us because we were running low on money, and we had all the ingredients already at home! It is simple to make, and tastes great. The texture, when it hits the tongue, is dry- like a cornbread texture. But it seems to melt in the mouth! I would definitely say that this cake needs good frosting though. It was more dry than I expected it to be, but not too dry to be enjoyed!