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Yellow Cake |
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Serves: 9 Print this RecipeUse Chef Pastry Mix (see below) in this recipe. 8 1/2 cups flour 1/2 cup sugar 1/4 cup baking powder 1 tablespoon cornstarch (to keep mixture dry) 1 tablespoon salt 2 cups vegetable shortening solid * See note below. 2 cups Chef Pastry Mix 2/3 cup milk 1/2 cup sugar 1 egg 1 teaspoon lemon juice or vanilla extract Few drops of yellow food color * Part two. 1 cup powdered sugar 2 tablespoons butter or margarine 1 tablespoon milk 2 teaspoons lemon juice fresh * Measure dry ingredients into a large bowl; mix well. Sift mixture into another large bowl. With a pastry blender; cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Heat oven to 350° F. In small mixer bowl at low speed, beat all ingredients for 3 minutes. Spread in greased and floured 8-inch square pan. Bake for 30 to 35 minutes. Cool in pan. Frost with Lemon Fondant Frosting. Lemon Fondant Frosting: *Blend ingredients together. Beat until smooth. Makes 3/4 cup. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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