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In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Ingredients 1 2 1/4 cups Gold Medal™ all-purpose flour 2 1 2/3 cups sugar 3 2/3 cup shortening 4 1 1/4 cups milk 5 3 1/2 teaspoons baking powder 6 1 teaspoon salt 7 1 teaspoon vanilla or almond extract 8 5 egg whites 9 Chocolate Buttercream Frosting More …
This tender, snow-white cake is frosted with a rich, chocolate buttercream. A dessert lover’s dream. Heat oven to 350°F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9×1 1/2 inches, or 3 round pans, 8×1 1/2 inches.
The cake is moist brilliant white light and fluffy. So…if you add a little more vanilla and/or a touch of almond extract this would definitely be all you’d ask for in a white cake. Because it’s a more delicate cake this is best I believe with a lighter type frosting.
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