Dessert Recipes - Happy Day Cake Recipe

Ingredients                 

• 2 1/2 cups sifted Swans Down Cake Flour

• 1 1/2 cups sugar

• 3 tsp Calumet Baking Powder

• 1 tsp salt

• 1/2 cup shortening (at room temperature)

• 1 cup milk

• 1 tsp vanilla

• 2 eggs

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Method:

1. Sift flour with sugar, baking powder, and salt. Stir shortening to soften. Add flour mixture, 3/4 cup of the milk, and vanilla.

2. Mix until all flour is dampened; then beat 2 minutes at medium speed of electric mixer or 300 vigorous strokes by hand.

3. Add eggs and remaining 1/4 cup milk; beat 1 minute longer with mixer or 150 strokes by hand. Pour into two 9-inch layer pans that have been lined on bottoms with paper.

4. Bake at 350°F. for 25 to 30 minutes, or until cake tester inserted in center comes out clean.

5. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks. Frost with any favorite frosting.

Alternate baking pans: This cake may also be baked at 350°F in three 8-inch layer pans for 25 to 35 minutes, or in a 13 x 9-inchpan for 30 to 35 minutes. Or spoon the batter into 36 medium paper baking cups in muffin pans, filling each half full; then bake at 375°F for 20 to 25 minutes.

Coconut Praline Cake: Prepare as for Happy Day-Cake, adding 2/3 cup Baker's Angel Flake Coconut with the eggs; bake in 13 x 9-inch pan as directed. Meanwhile, prepare Coconut Praline Topping. Spread topping over hot cake in pan; broil until bubbly and golden brown.