WHITE VELVET CAKE AND TOPPING

This is an old 1950-60s recipe from my hometown in Southern Indiana.  After a local resident called this recipe in to a local radio show, she was so inundated with requests for the recipe that she sent it to the newspaper to share it with everyone.

1/2 cup shortening
1 1/2 cups sugar
1/4 tsp almond extract
1 1/2 tsp vanilla extract
3 egg whites, do not beat
2 1/2 cups cake flour
1 tsp salt
1 tbs double acting baking powder
1 cup milk

Cream the shortening and sugar together; add almond extract, vanilla extract, and egg whites.  Beat by hand (DO NOT USE ELECTRIC MIXER) for about 4 to 5 minutes. 

Sift the flour, salt, and baking powder together into the egg mixture; add milk and beat for 2 minutes on the medium speed of an electric mixer. 

Pour the batter into 2-8-inch round cake pans and bake in a moderate 350-degree oven for 30 minutes.

TOPPING:
3 tbs flour
pinch of salt
1 cup milk

Cook and set aside until cool.  Cream 1 cup shortening and 1 cup sugar.  Add 1 tsp vanilla.  Add a little at a time to the cooled mixture.  Beat, beat, beat, at least 20 minutes with a mixer.

Note:  This recipe does not mention preparing the cake pans.  They should be greased and lightly dusted.

file photo