SPANISH CAKE RECIPE

                               

                                               1 3/4 cups sifted cake flour              1/2 cup shortening 

                                               2 teaspoons baking powder                 1 cup sugar

                                               1/2 teaspoon salt                         2 eggs,well-beaten

                                               1 teaspoon cinnamon                       1 teaspoon vanilla

                                                                                      1/2 cup milk

Set oven for moderately hot, 375°F. Grease and flour two 8-inch

round cake pans. Sift together first 4 ingredients. Cream shortening

till soft. Add sugar gradually, continuing to beat. Add eggs, and

vanilla; beat well. Add dry ingredients to egg mixture alternately with

milk. Beat only enough to blend well. Pour into pans. Bake 25 to 30

minutes or till brown. Cool in pans 5 minutes. Remove and cool on a

rack. Frost with Brown Sugar Frosting Sprinkle with grated choco-

late, if desired. Makes 1 cake.

BROWN SUGAR FROSTING: Put 1 cup granulated sugar, 1 cup

firmly packed brown sugar, unbeaten egg whites and 6 table-

spoons water in the top of a double boiler. Cook over boiling water

7 minutes, beating constantly with a rotary beater. If frosting does not

hold its shape, continue cooking and beating a minute or two longer.

Remove from heat; stir in 2 teaspoons vanilla. Spread between layers

and on outside of cake.

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