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YELLOW CAKE 2 1/2 c. sifted flour 1 2/3 c. sugar 3 1/2 tsp. baking powder 3/4 c. milk 2/3 c. Crisco 3 eggs 1/2 c. milk 1 tsp. vanilla In mixing bowl, combine flour, sugar, baking powder and salt. Add the 3/4 cup milk and the Crisco. Beat vigorously by hand or mixer at medium speed for 2 minutes. Add eggs, 1/2 cup milk and the vanilla. Beat 2 minutes more. Pour into greased and floured pan. Bake at 350 degrees for 40 minutes. Lemon Filling: 3/4 c. sugar 2 Tbsp. cornstarch dash of salt 3/4 c. water 2 slightly beaten egg yolks 3 Tbsp. lemon juice 1 tsp. grated lemon peel 1 Tbsp. butter or margarine In saucepan combine sugar, cornstarch and salt. Add water, egg yolks and lemon juice. Cook and stir over heat until thickened. Remove from heat; add grated lemon peel and butter or margarine. Cool. Spread lemon filling between layers of yellow cake. Frost with fluffy frosting. Sprinkle with coconut. Fluffy Frosting: 1 1/2 c. sugar 1/8 tsp. cream of tartar 1/2 tsp. salt 2 egg whites 1 tsp. vanilla In top of double boiler combine sugar, cream of tartar, salt, 1/3 cup water and the egg whites. Place over boiling water. Beat 7 minutes with mixer until frosting holds stiff peaks. Mix in vanilla. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |