Avg. rating 4 from 17 votes.Recipe Information
Ingredients
Directions
Preheat oven to 350 °F.
Using 100% vegetable shortening, grease and then flour two 9-inch round cake pans.
Sift dry ingredients together into large mixing bowl. Add remaining ingredients; beat with electric mixer at medium speed until smooth.
Pour batter into prepared cake pans. Bake in preheated 350 °F oven for 25 to 30 minutes, or until a wooden pick inserted into the middle of the cake comes out clean. Let cool in pans 10 minutes before turning out onto wire racks to cool completely. Frost.
Notes
Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com
Copyright © 2004 Linda Coss. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions
