Quick Yellow Cake
CAKES
21⁄4 cups (550 mL)
11⁄3 cups (325 mL) sugar
3tsp (15 mL) baking powder
1⁄2 tsp (2 mL) salt
1⁄2 cup (125 mL) shortening
1cup (250 mL) low- fat milk
1tsp (5 mL) vanilla
2 eggs
Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs. Continuing on Speed 2, mix about
30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute.
Pour batter into two greased and floured 8" or 9" (20 or 23 cm) round baking pans. Bake at 350°F (180°C) for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 272 cal, 4 g protein, 42 g carb, 10 g fat, 37 mg chol, 175 mg sodium.
AND FROSTINGS
Easy White Cake
2cups (500 mL)
11⁄2 cups (375 mL) sugar
3tsp (15 mL) baking powder
1⁄2 tsp (2 mL) salt
1⁄2 cup (125 mL) shortening
1cup (250 mL) low- fat milk
1tsp (5 mL) vanilla
4 egg whites
Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add egg whites. Turn to Speed 6 and beat about
1 minute, or until smooth and fluffy.
Pour batter into two greased and floured 8" or 9" (20 or 23 cm) round baking pans. Bake at 350°F (180°C) for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 267 cal, 4 g protein, 42 g carb, 9 g fat, 2 mg chol, 183 mg sodium.
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