Page 71 - By His Hands We Shall Be Fed Test 2

WHITE VELVET CAKE

Peggy Brock

1/2 C. shortening 4 egg whites, beaten stiff
1 1/2 C. sugar 3 tsp. baking powder

2 1/2 C. cake flour 1 C. milk

1/2 tsp. salt 1 tsp. vanilla

Cream shortening and sugar. Sift flour, salt, and baking powder together and add

alternately with the milk to the first mixture. Add vanilla and fold in egg whites. Bake for 30

to 40 minutes at 350°.

TOMATO SOUP CAKE

Peggy Brock

1/2 C. shortening 1 1/2 tsp. baking soda
1 C. sugar 1/4 tsp. salt

1 egg, beat well 1 tsp. cinnamon

1 can tomato soup 1 tsp. nutmeg

2 C. flour 1 tsp. cloves

Combine all ingredients. Bake 1 hour at 350°.

PLUCK-IT CAKE

Cathy Simpson
3 cans biscuits, cut each into 1/4 2 T. vanilla

1 1/2 C. sugar 2 tsp. cinnamon

1 C. pecans 1 1/2 sticks butter

Melt butter and sugar. Add vanilla and cinnamon. Layer 1/2 of the biscuits in a

greased Bundt or pound pan, then layer with 1/2 of the pecans, then pour 1/2 of the butter

mixture. Repeat layering process with the other 1/2 of biscuits and butter mixture. Bake,

uncovered, for 25 to 30 minutes at 325°. Cover with foil and bake another 30 to 40 minutes.

Let stand for 15 minutes. Cool before removing from pan.