Banana Cake, Nut Cupcakes, And Pre-War Tri-Layer White Cake

Sensing the multi-recipe theme? (Update on Jan. 15, 2018: Thanks to Darlene in the comments for catching a typo/missing line in the cleaned-up version!)

From a box sold in Christine, North Dakota.

Banana Cake

1-/2 c. shortening
1-1/2 c. sugar
2 eggs
2 c. flour
2-1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. baking soda
1/4 c. sour milk
1 c. mashed bananas
vanilla

Nut Cup Cake

1/2 c. shortening
1/2 tsp. salt
vanilla
1 c. sugar
4 egg yolks
2 c. cake flour
2 tsp. baking powder
2/3 c. milk
nuts

Beat yolks good. Usual method.

(Pre-war) Tri-Layer White Cake (good)

3/4 c. shortening
vanilla
3/4 tsp. salt

Cream and add 2 c. sugar, gradually.

3 c. sifted flour (cake)
3 tsp. baking powder, sifted

Alternate with:
1/2 c. milk
1/3 c. water

Beat 6 egg whites. Fold in carefully.

350 deg. oven, 25 minutes.



2 Comments

  1. Darlene

    On the nut cup cakes you have 2 cups milk but it’s supposed to be 2 cups flour — and then 2 tsp baking powder — then 2/3 cup milk and then nuts

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