1/4 c. butter
1 c. sugar
1 egg, well beaten
2 c. sifted flour
1/4 tsp. salt
2 tsp. baking powder
3/4 c. milk
1 tsp. vanilla

Cream butter, adding sugar gradually and continue creaming until light and fluffy. Add egg. Sift dry ingredients and add, alternately with milk and vanilla, about 1/3 of each at a time and beat until smooth. Turn into 2 greased layer pans and bake at 375 degrees for 25 minutes. When cold, fill and frost as desired. This makes a good plain cake, however because of the small amount of shortening and egg, will not keep moist as long as richer mixtures.

BOSTON CREAM PIE:

Bake One Egg Cake in 2 layers and when cold, put together with cream filling and dust with powdered sugar.

WASHINGTON PIE:

Bake One Egg Cake in 2 layers. Put together with raspberry jam. Dust top with powdered sugar.