Hi BB, see you already have the response from G. My recipe is in the Betty Crocker Picture Cookbook copyright 1956, however I have two later editions and it is also in them. The only difference in the recipe from G.'s is for the 4 egg white cake, the Softasilk flour is 2 3/4 cup and sugar 1 3/4 cup, a very small change. I believe this recipe is different mainly because it has all shortening instead of part butter, or all butter, and quite a lot of baking powder. An example that comes to mind is chocolate chip cookies made with shortening instead of butter. They are higher, softer, more cake like than the ones made with butter. Really quite a difference. What ever the reason, it is a good recipe that deserves it's place as an heirloom. If you would like any other information about my cookbook or recipe, I will try to provide it.