Happy Day Cake (With variations)

Ingredients:

2 1/2 cups sifted Swans Down Cake Flour
1 1/2 cups sugar
3 teaspoons Calumet Baking Powder
1 teaspoon salt
1/2 cup shortening (at room temperature)
1 cup milk
1 teaspoon vanilla
2 eggs

Method:

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. Add 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 degrees 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.
Alternate baking pans: This cake may also be baked at 350 degrees in three 8 inch layer pans for 25 to 35 minutes, or in a 13x9 inch pan 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 degrees for 20 to 25 minutes,
Variation:
Coconut Praline Cake
Prepare as for Happy Day Cake, adding 2/3 cup Bakers Angel Flake Coconut with the eggs; bake in 13x9 inch pan as directed. Meanwhile, prepare Coconut Praline Topping. Spread topping over hot cake in pan; broil until bubbly and golden brown.
Coconut Praline Topping
Melt 1/2 cup butter; then add 1 cup firmly packed brown sugar, 1 1/3 cups (about) Baker's Angel Flake Coconut, and 1/3 cup light cream, mixing well. Let stand about 5 minutes. Then spread mixture over top of either warm or cold cake. Broil until topping is bubbly and golden brown, about 3 minutes. Serve warm or cold.
Makes about 1 2/3 cups, or enough to cover top of a 13x9 inch cake or a 10 inch tube cake

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