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October 1998 Issue
A Weekend Birthday Dinner Party
by Royce Smith
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Yellow Cake
  • 2 1/4 cups cake flour (sifted)
  • 1 1/2 cups sugar
  • 3/4 cup shortening
  • 3/4 cup milk
  • 3 eggs
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
Preheat oven to 350 degrees. Grease two 9 inch round cake pans.

In large bowl, measure all ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula.

Increase speed to medium; beat for 5 minutes, occasionally scraping the bowl.

Pour batter into prepared cake pans. Bake layers for 25 to 30 minutes or until toothpick inserted deep into center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks. After frosting, serve with your favorite ice cream.

  • Yields: 8 to 10 servings
  • Preparation time: 1 1/2 hours

Cream Cheese Frosting
  • 2 (3 ounce packages) cream cheese, preferably Philadelphia brand
  • 2 tablespoons evaporated milk
  • 1 (16 ounce package) confectioner's sugar (sifted)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
In a small bowl with mixer at medium speed, beat together the softened cream cheese and evaporated milk just until smooth. Beat in vanilla and sugar until blended.
  • Yields: enough to frost two 9 inch round cakes
  • Preparation time: 15 minutes
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