BAKING FORMULA FOR TWO EGG BUTTER CAKE:

2 cups sifted all-purpose flour
2 level tsp. baking powder
1/4 tsp. salt
1 cup milk
1 tsp. vanilla
1/2 cup shortening
1 cup sugar
2 eggs, separated

Measure and sift dry ingredients together twice (flour, baking powder and salt). Set aside until needed. Measure milk and add vanilla to it. Set aside also.

Cream shortening until soft and creamy. Add sugar gradually, beating as you add. Add egg yolks (beaten until thick and lemon colored). Beat mixture until richly creamy. Add dry ingredients, alternately with liquid (1/3 of each at a time). Fold in stiffly beaten egg whites last.

Bake in square or tube cake pan, greased and line with parchment paper, in moderate (350°F) oven, about 45 minutes. Or in two 8-inch layer pans, greased and lined, in moderate (375°F) oven for 25 minutes. Or, in greased cupcake pans, at 375°F for 20 minutes. (Makes 2 dozen cupcakes). Cool and frost, if desired.

BLACK WALNUT CAKE:

Use baking formula for Two Egg Butter Cake. Add 1/2 cup black walnuts, coarsely chopped, to the butter-sugar-egg yolk mixture. Bake in an 8-inch square cake pan, greased and line with parchment paper in moderate (350°F) oven, for 45 minutes. Cool. Frost with Seven Minute Frosting or Caramel Frosting. Or serve hot with whipped cream or apple sauce.

Note: Never slice hot cake - it will fall. To serve, break with fork or cut with saw-toothed cake knife.

ORANGE COCONUT CAKE:

Use baking formula for Two Egg Butter Cake with these changes:

1. Substitute orange juice for milk.

2. Omit vanilla and substitute 1 tablespoon grated orange rind for flavoring.

3. Add 1/2 cup grated coconut before folding in the stiffly beaten egg whites. Bake in 8-inch square cake pan greased and lined with parchment paper, in moderate (350°F) for 45 minutes. Frost with Seven Minute Frosting, or Orange Butter Frosting. Cover with shredded coconut before frosting sets.

CHOCOLATE PEPPERMINT MARBLE CAKE:

Use baking formula for Two Egg Butter Cake. When mixed, divide batter into two parts. To one-half, add 4 tablespoons cocoa mixed with 2 tablespoons water and 1/4 teaspoon Peppermint Essence. Grease 9x4-inch loaf pan and line with parchment paper. Fill by spoonfuls, alternating plain and chocolate batter. Bake in moderate (350°F) oven for 1 1/4 hours. Frost with Seven Minute Frosting.

MOCHA CHOCOLATE CAKE:

Use baking formula for Two Egg Butter Cake. Add 1/3 cup very strong coffe to milk, making 1 cup liquid. Before folding in the stiffly beaten egg whites add 2 (1 oz. ea.) squares unsweetened chocolate, melted. Frost with Mocha Seven Minute Frosting and Chocolate Shadow Frosting.

COCONUT FINGERS:

Use baking formula for Two Egg Butter Cake. Change sugar to 3/4 cup. Add 1/2 cup cocoa to sifted dry ingredients. Pour batter into two shallow cake pans (8x12-inch) greased and lined with parchment paper. Sprinkle top with coconut flakes. Bake in moderate (350°F) oven for 20 minutes. Cool. Cut into finger-length pieces. Roll in confectioners' sugar. Makes 5 dozen fingers.

VERMONT MAPLE CAKE:

Use baking formula for Two Egg Butter Cake. Use 3/4 cup of milk instead of 1 cup. Use only 3/4 cup of sugar. Add 2 tablespoons of pure maple syrup to the butter and sugar mixture before adding egg yolks. Omit vanilla. Bake in 8-inch square cake pan in moderate (350°F) oven for 55 minutes. Frost with Maple Cream Frosting.

FRAGRANT SPICE CAKE:

Use baking formula for Two Egg Butter Cake. Change sugar to 3/4 cup white sugar and 1/4 cup brown sugar. Add 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1 teaspoon cinnamon to sifted dry ingredients. Bake in two 9-inch layer cake pans, greased and lined with parchment paper, in moderate (350°F) oven, about 25 minutes. Frost with Caramel Frosting.