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Transcription:
RECIPE } Perfect results guaranteed only
with Gold Medal "Kitchen-
tested" Enriched Flour.
1/2 cup Shortening (part butter for flavor)
. . . 1 cup Sugar . . . 2 eggs . . . 1 3/4 cups sifted GOLD MEDAL "Kitchen-tested" Flour
. . . 2 tsp. Baking Powder . . . 1/4 tsp. Salt
. . . 1/2 cup Milk . . . 1/2 tsp. Vanilla . . . 1 cup
Jelly (e.g., currant, grape or apple) . . . Con-
fectioners' Sugar, if desired
CREAM shortening, add sugar gradu-
ally, cream until fluffy. Blend in well-
beaten eggs. Sift flour, baking powder,
salt together; add to creamed mixture
alternately with milk. Blend in vanilla.
Divide batter equally among 4 well-
greased-and-floured 8" round layer cake
pans *—spreading out evenly. (Batter
should be only 1/4" deep in pans.) Bake 12
to 14 min. in moderately hot oven
(400°), till a delicate brown. Cakes
won't brown as much as usual butter cake.
Don't overbake! When cool, spread jelly
(beaten with fork to make easy-spread-
ing) between layers and on top. Let
stand 1/2 hour at least before serving.
Sprinkle a little confectioners' sugar
over jelly on top when ready to serve,
if desired.
*If you do not have four 8" layer pans, the bat-
ter for 2 layers may be kept in cool place while
the first two layers are baking.