Recipe: Crisco Yellow Layer Cake (1945)

CRISCO YELLOW LAYER CAKE

Measure into mixing bowl:
2 cups cake 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

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.

FOR CUP CAKES:
Bake in moderate oven (375 degrees F) 15-20 minutes. Makes 2 1/2 dozen cup cakes

*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 2 (9-inch) layers
From: Recipelink.com
Source: Recipe booklet: Recipes for Good Eating, The Procter and Gamble Company, 1945