- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
| Service Cake |
| Based on a recipe from a Betty Crocker pamphlet called "Your Share,"
this versatile cake "serves" as the basis for other desserts. It can be enjoyed
plain as a "farm" cake, frosted with half a recipe of frosting, as a cottage
pudding with fruit or chocolate sauce or baked with crumb, coconut or nut
topping. |
| 1 1/3 cups unsifted, all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup sugar 1/3 cup vegetable shorting or softened butter (or a mixture) 2 large eggs 1/2 cup milk 1 1/2 teaspoons vanilla extract |
 |
||
| Preheat oven to 350 degrees F. Grease an 8x2-inch
round baking pan. Sift or stir together the flour, baking powder and salt. Beat the sugar and shortening with an electric mixer on high speed until fluffy; beat in the eggs all at once. Add the dry ingredients, milk and vanilla and beat on low speed, scraping sides of bowl occasionally, just until smooth. Transfer the batter to the greased pan and bake 30 to 35 minutes or until the center springs back when lightly pressed. Cool in pan five minutes. Remove to wire rack and cool at least 15 minutes before serving warm or cool completely to frost. |
||
 |
||
| Makes eight servings. |
||
| >From Grandma's
Wartime Baking Book: World War II and the Way We Baked by Joanne Lamb Hayes
(St. Martin's Press, 2003). |