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BRIDE’S FIRST CAKE
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Source: Kate Smith
| 2 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/4 teaspoon | salt |
| 4 tablespoons | butter or other shortening |
| 1 cup | sugar |
| 1 | egg, unbeaten |
| 3/4 cup | milk |
| 1 teaspoon | vanilla |
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg and beat very thoroughly. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 8-inch layer pans in moderate oven (375° F.) 25 minutes, or until done. Spread Quick Fudge Frosting between layers and over cake. Sprinkle with Baker’s Coconut, if desired.
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