Birthday cake.

This is the cake I often make for my and other people’s birthdays. I think I first made it for Jeff‘s 20th, and it got covered in the residue from the sparklers we lit for candles in the Putz kitchen. Excellent. Since then, I’ve made it many times, with resounding success. Thanks go to Amanda for the recipe in the first place.
What I usually do is make the cake in two rounds, then use a bag of frozen raspberries, melted, with sugar added to taste and mixed together into a raspberry sauce, between the two rounds instead of frosting. Then I frost and put a litle bit of the leftover raspberries in a well on top for decoration. It’s pretty damned tasty.
Silver White Cake
2 1/4 c. flour
1 2/3 c. sugar
2/3 c. shortening
1 1/4 c. milk
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla/almond extract
5 large egg whites
Heat oven to 350. Grease bottom and sides of rectangular pan (13 x 9 x 2 in.), 2 round pans (9 x 1 1/2 in.), or 3 round pans (8 x 1 1/2 in.) with shortening; lightly flour.
Beat all ingredients except egg whites in large mixing bowl with electric mixer on low speed 30 sec., scraping bowl constantly. Beat on high 2 min.
Beat in egg whites. Pour into pans.
Bake rectangle 40-45 min., 9-in. rounds 30-35 min., 8-in rounds 23-28 min. Cool completely.
Frost.
Chocolate Buttercream Frosting
3 c. powdered sugar
1/3 c. butter, softened
2 tsp. vanilla
3 oz. unsweetened baking chocolate, melted and cooled
2-3 T. milk
Mix all but milk, then add milk till smooth and spreadable.

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