My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Wednesday, September 22, 2010

Silver White Cake Surprise

"Let them eat cake" 
~Marie Antoinette
I didn't know what to call this cake.  I actually considered "My White Cake Ate Your Chocolate Cake," but Audrey gave me 'the look.'  The "don't be stupid, Mom" look.  When she's right, she's right.

I've been making Silver White Cake since I was a teenager.  It's a great 'from scratch' recipe because you simply measure everything but the egg whites into a bowl,  beat together, add whites, beat some more, and your done.  Really easy, and always out moist and delicious with a nice tender crumb. 
 Keith's birthday is today, so this was for him.  He is now 22, the same age I was when I had him.  This amazing young man was once my baby, when I wasn't much more than one.  Hard for me to believe. It went by so fast.

He's a vanilla guy, and loves this cake.  He told me at least 4 times today "That was great cake, Mom."  We love to please them, don't we? 
The original Silver White Cake recipe came from Betty Crocker's Cake Decorating, published in 1984.  I increased the recipe by 50% because I prefer a tall cake, and added the chocolate layer, so it wasn't straight up wedding cake.

Silver White Cake Surprise

3 1/3 cups all purpose flour
2 1/2 cups sugar
1 cup shortening
1 3/4 cups plus 2 tablespoons milk
5 1/4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon almond extract
1 teaspoon vanilla
7 jumbo egg whites
1/3 cup cocoa (for one layer only)

Preheat oven to 325 degrees.  Grease and flour 3 9-inch cake pans.  Beat flour, sugar, shortening, milk, baking powder, salt, almond and vanilla extracts in large bowl on medium speed, scraping bowl constantly, until blended. Beat on high, scraping bowl occasionally, 2 minutes.  Beat in egg whites, scraping bowl occasionally, 2 minutes.  Pour one third of batter into one prepared 9" pan, one third into another prepared 9" pan and then beat the cocoa into the remaining batter and pour that into the last 9" pan.
Start checking them at 25 minutes.  Be careful not to over bake.  A cake is done when you touch the top and it springs back.  Cool for 10 minutes, then turn one white cake onto cake plate, and the other two onto cooling racks.  

Creamy White Frosting

2 (1lb) boxes Confectioner's sugar
1 cup butter
1 cup Crisco
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup milk (might need a little more)

Beat ingredients on medium speed until smooth and of spreading consistency.  If necessary, beat in additional milk, one teaspoon at a time.


Anonymous said...

Wow!! sure looks delicious :)
Do you mind giving me the exact measurements if I want to make 24 cupcakes instead of 3 9" pans.

Awaiting your reply.

Margaret Murphy Tripp said...

Hi Muna,
Here are the original measurements for a double layer cake: (I've not made cupcakes with it, so not sure exactly how many you'll get)

2 1/4 cups flour
1 2/3 cup sugar
2/3 cup shortening
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
5 egg whites

Thanks for visiting the blog! Hope you like the cupcakes!

Anonymous said...

Looks delicious. I am going to try the silver white cake recipe. What recipe did you use for the chocolate layer? Thanks. From Kathy - an Irish Daughter:)

Margaret Murphy Tripp said...

The recipe is for 3 layers, you reserve one third of the batter and add cocoa (see the blog post for the recipe.) So, you fill two pans with white batter, add cocoa to the last third of batter and bake all 3 pans together. Hope that helps! Thanks for visiting!