- Cake
- 2 1/4 cups Gold Medal® all-purpose flour
- 1 2/3 cups sugar
- 2/3 cup shortening
- 1 1/4 cups milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla or almond extract
- 5 egg whites
- Chocolate Buttercream Frosting
- 3 cups powdered sugar
- 1/3 cup butter or margarine, softened
- 2 teaspoons vanilla
- 3 ounces unsweetened baking chocolate, melted and cooled
- 2 tablespoons milk
- Heat oven to 350 degrees 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.
- Beat all ingredients except egg whites and Chocolate Buttercream Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.
- Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
- Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.
- Frost rectangle or fill and frost layers with Chocolate Buttercream Frosting.
- Chocolate Buttercream frosting: Mix all ingredients except milk in medium bowl. Stir in milk until smooth and spreadable.