CAKE
2 Cup Flour
1−1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Vegetable Oil
3/4 Cup Cold Water
2 Teaspoon Vanilla
7 Egg Yolks
7 Egg Whites
1/2 Teaspoon Cream of tartar
2 Cup Flour
1−1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Vegetable Oil
3/4 Cup Cold Water
2 Teaspoon Vanilla
7 Egg Yolks
7 Egg Whites
1/2 Teaspoon Cream of tartar
FILLING
6 Tablespoon Flour (rounded)
1−1/2 Cup Butter & Crisco mixture
1−1/2 Cup Sugar
1 Cup Cold Milk (scant)
2 Teaspoon Vanilla
6 Tablespoon Flour (rounded)
1−1/2 Cup Butter & Crisco mixture
1−1/2 Cup Sugar
1 Cup Cold Milk (scant)
2 Teaspoon Vanilla
Cake:
In a large bowl, mix the first 4 ingredients. Make a well and add the next 4
ingredients. Beat until smooth with a spoon and set aside. Beat the egg
whites with the cream of tartar until stiff peaks form. Pour over egg yolk
batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake
45−50 minutes in a 350oF preheated oven. Cool in pan. Invert in pan with
cups under each corner. Cool completely and run a knife around the edge.
Remove and cut in half.
In a large bowl, mix the first 4 ingredients. Make a well and add the next 4
ingredients. Beat until smooth with a spoon and set aside. Beat the egg
whites with the cream of tartar until stiff peaks form. Pour over egg yolk
batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake
45−50 minutes in a 350oF preheated oven. Cool in pan. Invert in pan with
cups under each corner. Cool completely and run a knife around the edge.
Remove and cut in half.
Filling:
Combine the first 3 ingredients and beat on high for 5 minutes, gradually
adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.
Combine the first 3 ingredients and beat on high for 5 minutes, gradually
adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.
