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Cream shortening 1 minute at high speed. Add sugar gradually, beating swiftly. Add eggs, unbeaten, one at a time, and beat well. Add sifted dry ingredients alternately with the milk to which the vanilla has been added. Beat well. Pour batter into a loaf pan 8 x 8 x 2 inches, well greased and lightly floured, or lined with waxed paper. Cut through the batter to break any large air bubbles. Or if preferred, turn into two greased 8-inch layer cake pans or into 2 dozen greased cupcake pans. For a loaf cake, bake for 50-60 minutes at 350 degrees F. A layer cake is baked for 25-30 minutes at 375 degrees F. After removal from oven, loosen edges, invert on rack, removing pan and turn right side up. Cool. Frost with any desired frosting. Per serving: 261 Calories; 12g Fat (41% calories from fat); 3g Protein; 36g Carbohydrate; 45mg Cholesterol; 198mg Sodium Food Exchanges: 1 Starch/Bread; 2 Fat; 1 1/2 Other Carbohydrates NOTES : This recipe comes from a 1950 American Family Cook Book that I found at an antique shop when I was out looking for old cookbooks to add to my collection. Recipe by: The American Family Cook Book, 1950 edition Posted to Bakery-Shoppe Digest by Monita Olive
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 110 (33%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 215.6mg||66 %|
|Sodium 144.8mg||5 %|
|Potassium 117.2mg||3 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 45.8g|
|Protein 9.6g||14 %|
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Calories per serving: 336
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