Dessert Recipes - Happy Day Cake Recipe
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
1 cup milk
1 tsp vanilla
Sift flour with sugar, baking powder, and salt. Stir
shortening to soften. Add flour mixture, 3/4 cup of
the milk, and vanilla.
Mix until all flour is
dampened; then beat 2 minutes at medium speed of
electric mixer or 300 vigorous strokes by hand.
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.
Bake at 350°F. for 25 to 30
minutes, or until cake tester inserted in center
comes out clean.
Cool 10 minutes in pans; remove
from pans and cool thoroughly on racks. Frost with
any favorite frosting.
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.
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