White Velvet Cake I recipe
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Ingredients
- ½ cup shortening 1 ½ cups white sugar 2 ½ cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1 cup milk 3 egg whites 1 teaspoon vanilla extract 1 tablespoon all-purpose flour 1 cup milk 1 cup coconut milk 1 cup white sugar 1 teaspoon vanilla extract 1 fresh coconut 2 teaspoons water
Nutrition Info
- 262 caloriescarbohydrate: 35.3 gcholesterol: 1.6 mgfat: 12.7 gfiber: 1.9 gprotein: 3.3 gsaturatedFat: 8.4 gservingSize: -sodium: 178.2 mgsugar: 22.9 gtransFat: : -unsaturatedFat: : -
Directions White Velvet Cake I
Directions
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In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
Blend shortening and 1 1/2 cups sugar. Mix in the flour mixture. Add 3/4 cup milk, beat for 2 minutes. Add egg whites, 1 teaspoon vanilla and 1/4 cup milk. Beat well.
Grease and flour two 9 inch round pans. Pour the batter into the pans.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack.
Remove the meat from the coconut and shred it.
To Make Frosting: Moisten 1 tablespoon flour with a small amount of water to make a paste. Combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon vanilla, and shredded coconut in a saucepan. Mix in flour paste, and cook for 10 minutes. Cool the frosting, and spread over cake.