Four-3-2-1 Count Down Cake
3 cups of sifted flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoon vanilla
1 cup pure vegetable shortening
2 cups sugar
4 eggs
1 cup milk
Sift flour, baking powder and salt together. Cream shortening with sugar. Add eggs one at a time; beat thoroughly. Stir in vanilla. Add flour and milk alternately. Turn into two greased and floured 9-inch layer pans. Bake at 350 degrees about 35 to 45 minutes. Frost with Hawaiian Pineapple Icing.
Hawaiian Pineapple Icing
1 pound powdered sugar, sifted
1/2 cup pure vegetable shortening
1/2 teaspoon salt
1/2 cup crushed pineapple, drained
1 to 2 tablespoons syrup from drained pineapple
2 drops peppermint extract
Green coloring
Blend sugar and shortening and salt. Add pineapple, then enough pineapple syrup for spreading consistency. Stir in peppermint extract and green coloring.
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoon vanilla
1 cup pure vegetable shortening
2 cups sugar
4 eggs
1 cup milk
Sift flour, baking powder and salt together. Cream shortening with sugar. Add eggs one at a time; beat thoroughly. Stir in vanilla. Add flour and milk alternately. Turn into two greased and floured 9-inch layer pans. Bake at 350 degrees about 35 to 45 minutes. Frost with Hawaiian Pineapple Icing.
Hawaiian Pineapple Icing
1 pound powdered sugar, sifted
1/2 cup pure vegetable shortening
1/2 teaspoon salt
1/2 cup crushed pineapple, drained
1 to 2 tablespoons syrup from drained pineapple
2 drops peppermint extract
Green coloring
Blend sugar and shortening and salt. Add pineapple, then enough pineapple syrup for spreading consistency. Stir in peppermint extract and green coloring.
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