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 cup shortening or margarine
- 1 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/3 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup cold water
- 4 egg whites
- 2 cup butter or margarine
- 6 cup confectioners’ sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 – 3 tbsp milk
- 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.
- 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.
(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.)
Stop by Blessed By Grace for more Tempt My Tummy Tuesday and Balancing Beauty and Bedlam for more Tasty Tuesday.