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Recipe to Print-Gold Cake - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Gold Cake - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Egg Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 20.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 20.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $0.49 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Preheat the oven to 350 degrees. Grease 2, 9-inch cake pans with shortening and set aside. Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well. Pour into the prepared pans, about 550 grams of batter for each cake (weigh the total batter once complete). Bake for 18 to 20 minutes. Remove from oven and cool on a rack.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00