Delicious white cake from Betty Crocker's Picture Cook Book by Betty Crocker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fluffy white frosting; Almond cream filling

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 30, 2019

    This was a fine, basic white cake with a moderately fluffy but sturdy texture that works well with frosting or other add-ons - it'd be quite plain on its own. I made a 9x13-inch sheet cake but can see how the structure would do well in a layer cake. I took it from the oven at 200-205F in the center. Pulling it at 195-200F might have been better for getting it a bit moister but still cooked through (though it's not really a "moist" style of cake). I made it with half shortening and half butter as specified in the recipe - it'd be nice to try all butter. I frosted it with a chocolate frosting that sets up a bit firm and it wanted to peel away in a sheet from the cake during cutting - wetter/stickier frostings will probably adhere better. It used 4 egg whites which is great for working down my frozen egg white supply!

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