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Buttercup Cake

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ready in: 1-2 hrs
serves/makes:   12

recipe id: 105051

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1/2 cup shortening (part butter)
1 1/2 cup sugar
2 eggs
2 1/4 cups flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon almond flavoring
1/4 teaspoon lemon flavoring
1/4 teaspoon orange flavoring


Preheat oven to 350 degrees F.

Break the eggs and separate eggs.

Beat egg whites with a rotary beater until they will stand up in a peak when beater is pulled out of them. Watch carefully after they begin to look white, as they should still look fine grained and glossy. If they look dry or curdled, it means they were over-beaten and will not hold air as well.

If well beaten yolks are to be used in cake, beat (with the same beater) until light colored and fluffy, and blend into creamed shortening and sugar. If the recipe calls for melted, chocolate, blend it in (cooled).

Stir in the flour, baking powder and salt, etc. (sifted together) alternately with the liquid. If the recipe calls for nuts, raisins, etc. blend them in with the last of the flour mixture.

Measure flavoring and add with the last addition of liquid.

Drop mass of stiffly beaten egg whites onto batter. Then cut down through the batter with edge of spoon. Turn it and bring it up along side of bowl --- and fold some batter over the mass of egg white. Continue cutting and folding in until egg white is distributed throughout the batter.

Pour into greased and floured baking pans. Bake 30 to 35 minutes or until cake tests done.

From the Betty Crocker Cook Book of All-Purpose Baking 1942 edition

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280 calories, 10 grams fat, 44 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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