This is the cake that I am going to make for my children next year when they graduate from high school. Great for college too.

Carol
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure sifted flour, add baking powder and 2 teaspoons salt, and sift together three times. Beat egg whites until foamy, add 1 cup white sugar gradually, and continue beating only until mixture will stand in soft peaks. Cream shortening, add 2 1/2 cups white sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add 2 teaspoons vanilla and egg whites and beat thoroughly into batter.

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  • Turn batter into one round 10 inch pan and one round 8 inch pan, 3 inches deep, each lined on bottom with paper, filling each pan about half full of batter. Bake in moderate oven 350 degrees F (175 degrees C), placing the smaller layer towards front of oven for quicker and easier removal when done. Bake the 8 inch cake 1 hour, or until done; bake the 10 inch cake about 10 minutes longer.

  • Cool cakes in pans on racks 15 minutes. Then loosen from sides of pans with spatula, turn out, remove paper, and turn right side up on racks to cool. When thoroughly cooled, at least 2 hours, brush cakes to remove any loose crumbs. Prepare Creamy Butter Frosting and set aside about 2 cups of frosting for decorating. Spread with frosting. You can tint the frosting the color or colors you want and be able to write on top of cake.

  • To Make Creamy Butter Frosting: Cream 1 cup butter or margarine; add part of the confectioners' sugar gradually, blending after each addition. Mix in 4 teaspoons vanilla and 1/2 teaspoon salt. Then add remaining sugar alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Makes about 5 cups. (While frosting cake, keep bowl of frosting covered with a damp cloth to prevent drying.)

Nutrition Facts

584.6 calories; 5 g protein; 98 g carbohydrates; 22.2 mg cholesterol; 452.3 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2002
I just made this recipe for a friend's daughter's high school graduation. It was very easy to make but did require time. It made a very lovely cake which I filled with raspberry all-fruit preserves and chocolate cream cheese filling. I did use all of the egg yolks; adding them to the creamed butter and sugar. It worked out great! Read More
(6)

Most helpful critical review

Rating: 3 stars
01/06/2003
Makes a very large cake! Read More
(6)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/29/2002
I thought this was a great cake. I made it for a party everyone raved. I did use more yolks than the recipe called for. That's the only change I made. Read More
(6)
Rating: 4 stars
08/29/2002
I just made this recipe for a friend's daughter's high school graduation. It was very easy to make but did require time. It made a very lovely cake which I filled with raspberry all-fruit preserves and chocolate cream cheese filling. I did use all of the egg yolks; adding them to the creamed butter and sugar. It worked out great! Read More
(6)
Rating: 3 stars
01/06/2003
Makes a very large cake! Read More
(6)
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Rating: 5 stars
02/13/2015
No egg yolks guys......clear vanilla and it will make an amazing wedding cake for our son can't wait to make this again. made a dozen and a half cupcakes and a two layer 9" cake! Read More
Rating: 5 stars
05/27/2016
I want to make a cake with this recipe but I have questions.. will a double of this make enough for 2 12 inch 3 9 inch and 3 6 inch layers? all 2 inches high. and would it work to freeze it a week or two early? also would Bavarian cream be to slick too layer a cake this big with? Read More