I made this cake from my Better Homes & Gardens cookbook the same night as the Chili Cheese Fries for my Girls Bible Study. And I was a little rushed :) The cake did not cool completely before I frosted it; but that helps the frosting sorta melt into the cake = very moist!
- 4 egg whites
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1/8 tsp salt
- ½ cup shortening or butter, softened
- 1 ¾ cups sugar
- 1 tsp vanilla
- 1 1/3 cups buttermilk or sour milk (*See directions below*)
- Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour cake pans; I used 3 rounds. I don’t know about you… but I don’t keep buttermilk on hand. Whenever a recipe calls for it, I simply measure the desired amount and add 1 Tb lemon juice. Let it sit for at least 5 minutes; it will curdle slightly.
- In a medium bowl stir together flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl beat shortening or butter (I used unsalted butter) with an electric mixer on medium for approx. 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined. Spread batter into prepared pans.
- Bake in a 350 degree oven for 20-30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks.
I combined whatever I had in the fridge for the frosting!
- ½ tub prepared cream cheese frosting
- ½ tub prepared milk chocolate frosting
- ½ block softened cream cheese (roughly ½ cup)
- Whip until smooth! If you look closely at my pictures you can tell I didn’t let the cream cheese soften enough and I was in a hurry!
Verdict = yummy!
The girls really liked the cake; it was incredibly moist but slightly dense. I will definitely make it again – but may try the recipe using shortening.