Friday, August 24, 2012

Birthday Cake

Milk, Egg, Peanut, and Nut Free

3 cups cake flour
1 3/4 cups sugar
3/4 cup orange juice (or soy milk) & 1/2 cup water
1/2 cup shortening (I use Crisco)
3 T. water, 3 T. oil, 2 tsp. baking powder mixed together
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease (with shortening) and flour cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake for 40 to 45 minutes, until cake tester inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.

My family has been using this recipe for forever! Whenever my friends come over for my birthday they love it as well! They tell me it tastes exactly like regular cake! And if you want to make it a funfetti cake, just add sprinkles into the batter while mixing. This is a double layer cake recipe and you can use two different cake pans of your choice. With the cake to the left we used two different sized pans to make it layered. All props go to my sister Claire for decorating!

Please remember to double check all ingredients for your food allergens.


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