Strawberry Layer Cake
| 3c. Sifted cake flour | 1/2 c. Shortening | 1/4 tsp. Almond extract |
| 3 tsp. Baking powder | 1 1/2c. Sugar | 1 c. Milk |
| 1/2 tsp. Salt | 3/4 tsp. Vanilla | 2/2c. (Approx. 4) Egg white |
Sift flour, baking powder and salt together. Cream shortening with sugar and flavorings until fluffy. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Beat egg whites until stiff but not dry and fold into batter. Pour into two round 9" greased pans and bake in 350° F oven for 30 to 35 min.
| 1 pint Strawberries, rinsed, hulls removed, and sliced. (Reserve a few for garnish.) | |
| 1/2 c. Strawberry preserves, melted down in saucepan | Sugar to taste |
Add sugar to sliced strawberries, just enough to suit taste. Combine the sliced berries with melted down preserves.
| 2 c. Heavy Whipping cream | 1 tsp. Unflavored gelatin |
Sprinkle gelatin into cream and whip until stiff.
| 8 oz. Miniature chocolate chip morsels | 1 cup Sugar | 1/2 tsp. Salt |
| 2 1/4 c. Sifted cake flour | 3 Egg whites | 1 1/2 tsp. Vanilla |
| 2 1/4 tsp. Baking powder | 3/4 c. Milk | 1/2 c. Shortening |
Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Add unbeaten egg whites one at a time, beating thoroughly after each addition. Add vanilla and chocolate chips. Prepare two round 9" cake pans by greasing and flouring. Divide batter evenly between the two pans. Bake in 350° F oven for 30 minutes.
| 2 1/2 Tbl. Butter | 4 1/2 c. Confectioner's sugar |
| 1/4 c. & 2 Tbl. Peanut butter (smooth type) | 7-8 Tbl. Milk |
Blend butter and peanut butter together. Sift in confectioner's sugar and add enough milk to make frosting soft enough to spread. Frost cake and garnish with chocolate chips and chocolate-dipped animal crackers.
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