Shortening Cakes Recipes

SHORTCAKE

Steps:

• Heat oven 450 degrees.
• In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

OLD-FASHIONED SHORTCAKE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

SHORTCAKE

Steps:

• Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
• In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
• To the remaining butter mixture, add the rest of the ingredients & mix well.
• Pour into prepared dish & sprinkle topping over.
• Bake 30-40 minutes or until toothpick inserted in center comes out clean.
• Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
• Note #2: Double the ingredients to make a larger (9x13) cake.

SHORTENING CAKES

Steps:

• Shortening CakesAt heart, shortening cakes are all the same. They're all made with shortening, butter or margarine, flour, eggs, a liquid and a leavening agent such as baking powder or baking soda. Only the flavorings are different, but what a difference they make! Flavorings determine whether it's a German Chocolate Cake or Pineapple Upside-Down Cake, Easy Butter Cake or Silver White Cake.Pans and Pan Preparation lace oven rack in the middle of the oven place pans in the center of the rack. When baking a layer cake, arrange 8- or 9-inch round pans so they don't touch and there's at least one inch of space between the pans and the sides of the oven. When baking three round pans, refrigerate batter in third pan if all pans will not fit in oven at one time bake third pan separately. To keep cakes from sticking to the pans, generously grease the bottoms and sides with shortening (about 1 tablespoon for each round pan). Sprinkle each greased pan with flour (use baking cocoa for a chocolate cake) then shake the pan until the bottom and sides are well coated shake out excess flour. For nonstick pans, follow the manufacturer's directions greasing is usually recommended. Cooking spray can be used, but the cake may be less attractive with high sides and a lip. If used, spray it only on the bottom of the pan do not sprinkle with flour.For fruitcakes, line pans with aluminum foil, then grease with shortening. Or line with cooking parchment paper. Leave short "ears" (overhang) of foil on two opposite sides so you can easily lift the baked cake out of the pan. Extend the foil beyond the pan if you plan to store the cake before serving. When the cake is cooled, fold the foil over the top of the cake and seal.Vegetable oil is not a suitable substitute for shortening, butter or margarine, even when those ingredients are to be melted. Recipes formulated with shortening need the solids for proper structure and texture.Cool round cakes in their pans on wire racks for 5 to 10 minutes. To remove a cake from the pan, insert a knife between the cake and the pan and slide it around the side to loosen the edge. Put a wire rack on top of the cake. Holding both the rack and the pan firmly, flip them over and lift the pan off the cake. Flip again onto another rack so the cake can cool top side up. Cool completely on wire racks.Cake CuresGreat Shortening Cakes Are- High, golden brown- Slightly rounded, with a smooth top- Fine-grained, even textured, not crumbly- Soft, velvety, slightly moist, light, tenderCake CuresProblem Possible CausesPale - too little sugar - baking time too shortDoes not rise properly - too much liquid - too much fat - pan too large - oven too coolPeaked or cracked on top - too much flour - oven too hotRim around edge - pan sprayed with cooking sprayCoarse grained - too much shortening - underbeatenCrumbly - too much shortening - too much sugar - underbeaten - too little egg (use large eggs)Dry - too much baking powder - baking time too longHeavy, too moist - too much liquid - too much shortening - too little fourBatter overflows - too much batter in pan - pan too small - too much leaveningSticks to pan - pan not greased enough - pan greased with oil (okay if not removing cake from pan) - cake left in pan too long before being removed From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BUTTER/SHORTENING FROSTING

Steps:

• Cream together softened butter,shortening, and vanilla.
• Add sugar in increments, blending well.
• Add milk 1T at a time until desired consistency.
• Can be separated in batches and colored with food coloring.