Title: Silver Moon Cake
Categories: Cake
Yield: 12 Servings

2 2/3 c Sifted cake flour
3 ts Baking powder
1 ts Salt
5 Egg whites; at room temp.
1/2 c Sugar
2/3 c Shortening
1 ts Vanilla
1 1/4 c Sugar
1 c Milk
1 Complete white cake mix

From: Julie Sterchi

Date: Wed, 21 Aug 1996 20:57:29 -0700
Preheat oven to 325 degrees. Grease 15 x 10" cake pan. Line with waxed
paper; grease again. Sift together flour, baking powder, and salt 3 times.
In a small bowl, beat egg whites at high speed until foamy. Add 1/2 c.
sugar gradually, beating only until meringue will hold in soft peaks. In a
*large* bowl, beat shortening and flavoring at medium speed till smooth and
plastic. Turn to high speed and add 1 1/4 c. sugar gradually during 1
minute of beating. Scrape down bowl and beater well and beat 1 minute
longer. Add flour mixture alternating with milk in small amounts, beating
at low speed after each addition. Add first 1/4 flour, beat; then add 1/3
milk and beat. Continue till all has been added. Add meringue and beat 1
minute more. In another bowl, mix the white cake mix according to package
directions. Fold into original cake batter till completely integrated.
Bake at 325 degrees for 35-40 minutes (test with toothpick).

EAT-L Digest 20 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.