Directions: |
Directions:Have ingredients room temperature (70° to 75°). In hot weather, use milk and eggs directly from refrigerator. Preheat oven to 350° (moderate). Grease generously and dust with flour 2 round layer pans (for thick layers) or 3 round layer pans (for thinner layers), 9" x1½". Measure level for accuracy with standard measuring cups and spoons. Sift GOLD MEDAL® Flour, then spoon lightly into cup and level off. Do not pack. Add sugar, baking powder and salt to flour. Mix and sift into large mixing bowl. Add shortening, milk and flavoring. Beat vigorously for 2 minutes by clock (about 150 strokes per minute). May rest when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on medium speed (medium on dial) for 2 minutes. Scrap sides and bottom of bowl constantly. Add egg whites. Continue beating 2 minutes, scraping bowl constantly. Tint batter for one layer a delicate pink with a few drops of red food coloring. Pour batter into prepared pans. Bake thick layers 30 to 35 minutes; thinner layers 20 to 25 minutes in moderate oven (350°), or until top springs back when lightly touched. Cool. Into ½ of White Mountain Icing (see following recipe), fold cut up maraschino cherries or strawberries and nuts. Put cake together with this filling between layers. Tint remaining icing pink and frost top and sides of cake.
*such as Snowdrift™, Crisco™, Spry™ or Swift’ning™.
If you live in an altitude over 2000 ft., write Betty Crocker, General Mills, Minneapolis 1, Minnesota, for recipe adjustments. |