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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crisco Layer Cake Recipe

5 stars - based on 3 votes
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This recipe for Crisco Layer Cake is from Recipes from our Family Tree, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour (sifted before measuring)
1 1/3 cups sugar
1/2 cup Crisco vegetable shortening
1 teaspoon salt
2/3 cup milk
Stir vigorously by hand or with mixer (medium speed) 2 minutes.
Now stir in (yes, all by itself):
3 teaspoons baking powder
Now add:
2 eggs (unbeaten)
1/3 cup milk
1 teaspoon vanilla
Directions:
Directions:
Blend by hand or in mixer (medium speed) for 2 minutes. The batter will be smooth and thin. Pour into two 9-inch layer pans (1 1/2-inches deep) which have been rubbed with Crisco and lined with waxed paper.

Bake in moderate oven (375 degrees F) 25-30 minutes.

Or in 9 x 13 pan
Personal Notes:
Personal Notes:
I (Mary) used to use this recipe to make Pineapple Upside down cake all the time when we were at home.
For the last 1/3 c milk, I used pineapple juice instead.
To make the topping: Melt 1 stick of butter in saucepan and add 1 1/2 c brown sugar and mix well. Pour in bottom of 9/13 pan and top with pineapple rings. You can add maraschino cherries to the center of each ring if wanted.
Pour the cake batter on top of this and bake

Betty Ruth is Martha Largent's sister

 

 

 

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