Never Fail White Cake
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2 c flour
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2 tsp baking powder Sift
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1 ¼ c sugar
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½ c margarine Cut in
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2/3 c milk
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2 eggs Mix together, and then beat all 1 tsp vanilla ingredients well
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9 x 13” pan @ about 350o
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This was my mother’s standard white cake, adapted to make it simple and quick to make. If the margarine is room temperature, it can be cut in with electric beaters, making it faster. If the eggs are small, one more can be added without compromising the quality of the finished product.
My husband considers this one of the ultimate comfort foods when topped with chocolate frosting. The batter can also be poured over pie filling and baked like an upside down cake, to be eaten with whipping cream or vanilla ice cream.
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Tuesday, December 28, 2010
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