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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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As usual, I use whole wheat flour, but all-purpose will work just as well. For a heart-healthier, though not really yellow, version use 3 T egg whites instead of the whole egg. Ingredients:
2 cups whole wheat flour, sifted |
2 teaspoons baking powder |
1/4 teaspoon salt |
2/3 cup shortening |
1 1/3 cups sugar |
1 egg, room temperature |
1/3 cup egg white, plus |
2 tablespoons egg whites, room temperature |
2/3 cup 2% low-fat milk |
3/4 teaspoon vanilla |
1/8 teaspoon almond extract |
Directions:
1. Preheat oven to 375°F Grease & flour two 9” cake pans.
2. Sift together flour, baking powder & salt. Set aside.
3. With electric mixer on medium, cream together shortening & sugar, beating for 5 minutes.
4. Gradually add egg & egg whites, beating well after each addition.
5. Add dry ingredients to creamed mixture alternately w/ milk, vanilla, & almond extract. Pour into cake pans.
6. Bake 25-30 minutes; Allow to cool for 10 minutes, then invert onto wire racks to finish cooling.
7. Frost with favorite icing (I suggest milk chocolate!).
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