[Update my dinner status], I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1 cup pareve milk, I used Richs Coffee Whitener (available in Fat Free, too). 1 teaspoon vanilla extract 1/2 teaspoon almond extract This recipe is from the back of a "Swans Down" flour box....... I love baking with this flour......its pre-sifted, soft and easy to work with. I DO re-sift though........just to be sure!!! 1. Cream marg. Gradually add sugar, creaming till light and fluffy. 2. Sift flour with baking powder and salt. 3. Add eggs one at a time to creamed mixture, beating well after each addition. 4. Add flour mixture alternately with pareve milk and flavorings, beating after each addition until smooth. 5. Pour batter into three greased and floured round 9 inch layer pans. 6. Bake at 350* F., for 25 to 30 minutes. Cool in pans 10 minutes. NOTE: I made one huge sheet cake from this.........baked for 45 minutes, in a huge rectangular pan. Cake came out looking and smelling great! To be frosted tomorrow, ready for Shabbat.(Use your favorite frosting recipe...... remember, this is a big cake!) Posted to JEWISH-FOOD digest by Barry Shub on Oct 21, 1998, converted by MM_Buster v2.0l.
