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Aunt Bert's White Cake
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Source: http://allrecipes.com//Recipe/aunt-berts-white-cake/Detail.aspx
| 2 cups | white sugar |
| 2 cups | sifted all-purpose flour |
| 3 | egg yolks |
| 1 | egg |
| 1/2 cup | buttermilk |
| 1 teaspoon | vanilla extract |
| 1/2 teaspoon | salt |
| 1 teaspoon | baking powder |
| 1 teaspoon | baking soda |
| 1/2 cup | shortening |
| 1 cup | boiling water |
Directions
1. Mix together the buttermilk with the baking soda. Set aside.
2. Cream shortening, sugar, eggs and vanilla. Beat well.
3. Add buttermilk and baking soda mixture.
4. Sift dry ingredients, and add to creamed mixture.
5. Add boiling water, and mix well.
6. Pour into a greased and floured 9 x 13 inch pan.
7. Bake at 350 degrees F (175 degrees C) for approximately 35 minutes, or until toothpick comes out clean.
8. Let cool. I frost with cream cheese frosting.
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NOTES - if it doesn't seem right, try these
1. Don't mix the baking soda and buttermilk to start with.
2. Cream the shortening, sugar, ect. first.
3. Then you hold a small bowl with the buttermilk and baking soda over the bowl with the creamed mixture in it and beat as it will foam and may foam over the bowl.
4. Pour that mixture immediately into the creamed mixture.
5. Then continue with the directions as stated.
This will make the cake a little more moist for those who think that it is a little bit dry.
1. This recipe, no doubt, started out with the buttermilk as sourmilk.
2. You use the same amount of sourmilk as you do buttermilk.
3. To make sourmilk, use the 1/2 cup regular milk and add 1 tablespoon vinegar and mix well.
4. Allow to set while creaming your ingredients, then follow the steps above and you will have a more flavorful, moist cake.
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