Updated Thursday, May 23rd, 2002
Yield: 6 to 8 servings
In a large mixing bowl, cream together the sugar and shortening until light. Sift together the dry ingredients and add to the creamed mixture, along with the root beer and extract. Beat well. In a separate bowl, beat the egg whites until stiff but not dry. Fold into the cake batter. Pour into the cake pans.
Bake for about 35 minutes or until a tester inserted near the center comes out clean. Cool in the pans for 10 minutes before turning out onto wire racks to cool. When the cake is completely cool, frost.
To make the frosting, beat the cream with the sugar and extract until stiff. Spread between the layers and on top of the cooled cake.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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