CRISCO RIBBON CAKE

Measure into mixing bowl:
3 cups cake flour (sifted before measuring)
2 cups sugar
3/4 cup Crisco vegetable shortening
1 teaspoon salt
1 cup milk

Stir vigorously by hand or with mixer (medium speed) for 2 minutes.

Now stir in (yes, all by itself):
5 teaspoons baking powder*

Now add:
1/2 cup milk
4 egg whites (unbeaten)

Blend by hand or in mixer (medium speed) for 2 minutes. The batter will be smooth and thin. Divide batter in three parts.

For Dark Layer:
Add 1/2 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon baking soda and 2 tablespoons unsweetened cocoa powder blended with 2 tablespoons water.

For Pink Layer:
Add 3 to 4 drops red coloring and 1/2 teaspoon vanilla.

For White Layer:
Add 1/2 teaspoon almond extract.

Pour into three 9-inch layer pans (1 1/2-inches deep) which have been rubbed with Crisco and lined with waxed paper.

Bake in moderate oven (360 degrees F) about 25 minutes. (Note: 360 degrees F is not a typo.)

*Double-action or phosphate type baking powder (Calumet, Davis, Clabber Girl, Rumford, KC, etc.). With tartrate type (Royal, etc.) use 4 1/2 teaspoons.

Makes 3 (9-inch) layers
From: Recipelink.com
Source: Recipe booklet: Recipes for Good Eating, The Procter and Gamble Company, 1945