Ingredients55 m servings 328
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Per Serving: 328 calories; 14.9 44.9 4.2 33 304 Full nutrition
ReviewsRead all reviews 5
This recipe was great for us because we were running low on money, and we had all the ingredients already at home! It is simple to make, and tastes great. The texture, when it hits the tongue, i...
This is a nice, basic white cake that probably would do well with additions of fruit, et cetera. I made in a bundt pan so baked it an extra 20 minutes, which was all the extra time it needed. I...
I cut the recipe in half to make 12 cupcakes but still used two eggs. Moist, light, fluffy, "squeezably soft" white cake. Nice.
I made this and it turned out great, light moist and delicious. I kind of did what naples34102 did, I didn't cut it in half but I did double the eggs, I used 4. This was only my second time ev...