| This recipe is liked by 0 person(s). |
SWEETHEART CAKE
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Kate Smith
| 3 cups | sifted Swans Down Cake Flour |
| 3 teaspoons | Calumet Baking Powder |
| 1/4 teaspoon | salt |
| 1/2 cup | butter or other shortening |
| 11/2 cups | sugar |
| 1 cup | milk |
| 1/2 teaspoon | lemon extract |
| 4 | egg whites, stiffly beaten |
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add 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 lemon extract. Fold in egg whites quickly and thoroughly. Bake in two greased 9-inch layer pans in moderate oven (375° F.) 25 to 30 minutes. Spread Tinted Fluffy Frosting between layers and on top and sides of cake, reserving about 1 cup frosting. Cut valentine heart from waxed paper and place in center of frosted cake. Sprinkle Baker’s Southern Style Coconut over cake, around paper pattern and on sides. Remove pattern carefully; fill in heart with remaining frosting and swirl with spoon to emphasize raised valentine in center of cake.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe