This past weekend, we went to my in-laws’ lake house to celebrate our oldest daughter’s birthday, along with a few other family birthdays. I took a batch of German Chocolate Bars and the best homemade white cake ever!
Every time I make this cake, it receives rave reviews. It is so dense, moist and rich. It is a thousand times better than a boxed cake, and it really isn’t that hard to put together. The hardest part of the whole process is beating the egg whites.
This cake definitely makes any occasion memorable!
Homemade White Cake
- 3/4 c. shortening or margarine
- 1 1/2 c. sugar
- 1/2 t. vanilla extract
- 1/2 t. almond extract
- 2 1/3 c. flour
- 2 t. baking powder
- 1/4 t. salt
- 1 c. cold water
- 4 egg whites
In a large mixing bowl, cream shortening or margarine with sugar until fluffy, about 5 minutes. Add extracts. Combine the flour, baking powder, and salt; add to creamed mixture alternately with water. Beat just until combined. In another mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
- 2 c. butter or margarine
- 6 c. confectioners’ sugar
- 1 t. almond extract
- 1 t. vanilla extract
- 1/4 t. salt
- 2 -3 T. milk
In a large mixing bowl, beat butter or margarine, confectioners’ sugar, extracts, and salt until light and fluffy. Add enough milk to achieve frosting consistency. Frost cake.
I always like to add a little variety to the center layer, so I separated 1 1/2 cups of frosting from the bowl and mixed in 1/4 c. raspberry preserves.
(Sorry for the poor quality of the picture. I forgot to grab my camera before we left, so I had to take this picture with my phone.)