White Cake

2 1/2 C. sifted cake flour
2 1/2 t. baking powder
1/2 t. salt
1/2 C. shortening
1 1/2 C. sugar
1 t. vanilla
1/4 t. almond extract
1/2 C. (about 4) egg whites

Start with all ingredients at room temperature. Sift flour, baking powder and salt together. Cream shortening with sugar and flavorings until creamy. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Beat egg whites until stiff peaks are formed; fold into batter. Turn into 2 greased round pans (8 or 9 in). Bake at 350 degrees for 25-35 minutes. Cool 15 minutes, then remove to racks. Frost when cool

I used parchment paper in the bottom of the pan and greased and floured it. I baked in 2, 9″ pans at 30 minutes and that was perfect timing for my oven.

Chocolate Buttermilk Cake (1965)

1 C. butter
1 t. vanilla
1 3/4 C. sugar
2 eggs
1/2 C. cocoa
3 C. sifted cake flour
1 1/2 t. baking soda
1 t. salt
2 C. buttermilk

Start with all ingredients at room temperature. Cream butter, vanilla and sugar together. Add eggs, one at a time, beating thoroughly after each addition; beat until light and fluffy. Sift cocoa, flour, soda and salt together. Add to creamed mixture alternately with buttermilk, blending well. Turn into 2 deep 9 in. cake round layer pans or 3 shallow pans. Bake at 350 degrees. Deep pans 30-35 minutes or shallow pans 25-30 minutes. Let stand 15 min and then remove. When cool, frost.

I lined the pans with parchment paper and oil and floured them.

Recipe from The Culinary Arts Institute of Chicago

Spice Nut Cake (Robin Hood Flour Recipe)

1/2 C. shortening
3/4 C. brown sugar
1/2 C. granulated sugar
2 eggs
1 t. vanilla
2 C. sifted Robin Hood All-Purpose flour
2 t. baking powder
1/2 t. salt
1/2 t. soda
1 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1 C. buttermilk or sour milk
1/2 C. chopped nuts

Cream shortening , sugars, eggs and vanilla.
Add sifted ingredients alternately with buttermilk. Blend well.
Stir in chopped nuts.
Pour into 2 prepared 8 inch layer pans.
Bake at 350 degrees for 30-35 minutes. Cool.
Frost as desired.

From the kitchen of Ella Meyer.

Crunch Cake

2 C. flour
2 C. brown sugar
1/2 C. shortening (part butter)
1 C. walnuts, chopped
Mix together. Save 1 Cup of this mixture for the top.

1/2 C. sour cream
1/2 C. buttermilk
1 t. vanilla
1 t. baking soda
1 large egg
Combine with mixture above. Top with reserved cup of the mix and bake at 375 degrees for 30 minutes.

From the kitchen of Ella Meyer

Banana Cake

1/3 C. shortening
1/3 C. sugar
1/2 C. brown sugar
2 eggs, well beaten
1 t. vanilla
1 1/2 C. flour
1 t. baking powder
1/4 t. salt
1 t. baking soda
4 T. sour milk
1 C. mashed banana

Cream shortening and gradually add sugars until well blended. Add well beaten eggs and vanilla. Sift dry ingredients together, except baking soda. Dissolve the baking soda into the sour milk. Add to the cream mixture and also add the bananas. Slowly add flour to the mixture. Spoon into 2– 8 inch greased layered pans. Bake at 350 degrees for 30-35 minutes. Let sit for 5-10 minutes on a cake rack before removing. Top with your favorite frosting.

From the kitchen of Ella Meyer

Fruit Cocktail Cake

1 (16oz)can fruit cocktail, Juice and all
1 egg
1 C. sugar
1 1/2 flour
1 t. baking soda
Mix and pour into greased pan.

Add topping:
1 C. brown sugar
1 small pkg. of nutmeats

Bake at 350 degrees for 45 minutes.

From the kitchen of Virginia Twite