White Velvet Cake I
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
40
Spice
43
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Shortening1 cup
White Sugar1 tbsp
All-Purpose Flour3 tsps
Baking Powder1 tsp
Salt1 cup
Milk1 tsp
Vanilla Extract1 cup
Coconut Milk2 tsps
WaterDirections:
1
In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside
2
Blend shortening and 1 1/2 cups sugar
3
Mix in the flour mixture
4
Add 3/4 cup milk; beat for 2 minutes
5
Add egg whites, 1 teaspoon vanilla and 1/4 cup milk
6
Beat well
7
Grease and flour two 9 inch round pans
8
Pour the batter into the pans
9
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes
10
Cool cake layers on a wire rack
11
Remove the meat from the coconut and shred it
12
To Make Frosting: Moisten 1 tablespoon flour with a small amount of water to make a paste
13
Combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon vanilla, and shredded coconut in a saucepan
14
Mix in flour paste, and cook for 10 minutes
15
Cool the frosting, and spread over cake