Serves: 12
Total Calories: 248
1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans.* In large bowl, combine flour, sugar, baking powder, salt, milk and shortening beat at low speed until moistened. Beat 2 minutes at medium speed. Add vanilla and egg whites beat an additional 2 minutes. Pour into greased and floured pans.
2. Bake at 350°F. for 27 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool 1 hour or until completely cooled. Fill and frost as desired.
TIP: *Cake can be baked in greased and floured 13x9-inch pan. Bake at 350'F. for 33 to 40 minutes. Cool 1 hour or until completely cooled.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 270 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 240 mg 10% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 1 g 2% * Sugars: 26 g * Protein: 4 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 10% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 1 1/2 Fat or 3 Carbohydrate, 1 1/2 Fat
Variations
Coconut Cake: Stir 1 cup flaked coconut into batter before pouring into greased and floured pans.
Poopy Seed Cake: Combine 1/4 cup poppy seed with an additional 1/4 cup milk let stand 30 minutes. Add batter with vanilla and egg whites.
See Cook's Note: For Butter Cake, Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake
This White Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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