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Two Egg Cake Recipe

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This recipe for Two Egg Cake, by , is from The Corkins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  

Added: Friday, December 26, 2008
Category:
Category:
Ingredients:  
Ingredients:  
2 8-inch layer pans
1 3/4 c. cake flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 c. & 2 tbsp. sugar
1/2 c. shortening
2/3 c. milk

Crust -
2 c. flour
2/3 c. shortening
1 tsp. salt
1/4 c. water
Directions:
Directions:
Preheat the oven to 375º.
Measure flour, baking powder, salt and sugar into a sifter.
Measure shortening into a mixing bowl.
Measure milk into a cup.
Stir

For Crust:
Mix flour & salt. Take out 1/3 c. flour. Add 1/3 c. shortening. Mix fine and add remaining shortening and leave lumpy. Make paste out of 1/3 c. flour and water. Mix this into four mixture and crimp with a fork.

 

 

 

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