DOUBLE-QUICK METHOD They disappear like magic. CAKES WHOLE EGG Golden Layer Cake Versatile with its many variations. 2¼ cups SOFTASILK Flour 1⅔ cups sugar 3 tsp. baking powder 1 tsp. salt ½ cup soft shortening 1 cup milk 1½ tsp. flavoring 2 eggs (⅔ to ½ cup) Heat oven to 350° (mod.). Grease and flour two layer pans, 8 or 9x1½" or an oblong pan, 13x9x2". Measure flour by dip-level-pour method or by sifting (see p. 6). Blend flour, sugar, baking powder and salt. Add shortening, ⅔ of milk and flavorings. Beat 2 min., medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add rest of milk and eggs. Beat 2 more min., scraping bowl frequently. Pour into prepared pan(s). Bake layers 30 to 35 min., oblong 40 to 45 min. Cool. Finish with filling or frosting as desired. The oblong cake is ideal finished with Broiled Icing or Choco-o-Nut Topping (p. 176) or with Pink Mountain Frosting (p. 174) sprinkled with crushed peppermint stick candy. Maple Buttercup Cake 2¼ cups SOFTASILK Flour 1⅔ cups sugar 1 tsp. baking powder 1 tsp. salt ½ tsp. soda ½ cup soft shortening (part butter) 1 cup buttermilk 1½ tsp. maple flavoring 2 eggs Heat oven to 350° (mod.). Grease and flour two layer pans, 9x1½" or an oblong pan, 13x9x2". Measure flour by dip-level-pour method or by sifting (see p. 6). Stir dry ingredients in bowl. Add shortening, ⅔ of the buttermilk and flavoring. Beat 2 min., medium speed on mixer or 300 vigorous strokes by hand. Scrape bowl constantly. Add rest of milk and eggs. Beat 2 more min., scraping bowl frequently. Pour into pan(s). Bake layers 25 to 30 min., oblong 40 to 45 min. Cool. Frost with Maple Butter Icing (p. 172). Butterscotch Cake Make Golden Layer Cake (above)—except use brown sugar in place of white and add with the shortening. Bake oblong 35 to 40 min. Delicious iced with a fluffy white icing or creamy Easy Penuche Icing (p. 175). Daisy Cake A marshmallow becomes a daisy in the skilled hands of Shirley Thomas of our staff, formerly of our Canadian office, Toronto. Bake Golden Layer Cake (above). Cool. Fill and frost with Lemon Frosting (p. 174). Snip 3 marshmallows into 6 sections, cutting about ¾ of way through marshmallows. Spread sections, gently pinching to resemble petals. Arrange at one side on top of frosted cake. In center of each flower, place small yellow gumdrop. At side of each flower, make leaves with green gumdrops. Peanut Butter Cake Make Golden Layer Cake (above)—except use only ⅓ cup soft shortening and add ⅔ cup chunk-style peanut butter with the shortening. Bake. Cool. Finish with Peanut Butter Broiled Icing (p. 176) for oblong or Peanut Butter Icing (p. 172) for layers. 139