Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 5 of 6 · from the scan, no model involved
8. Pouf batter into pans. Bake on oven rack slightly above center. Bake 8-inch layers 25 to 30 minutes; 0-inch layers or 8-inch square layers 20 to 25 minutes; oblong 30 to 35 minutes. Cake is done if center of cake springs back when touched lightly with linger. If dent remains, bake a little longer. 9. Cool cake about 15 minutes. Remove from pan, place right side up on cake rack or cloth-covered board. When completely cool, remove paper inner liners (if used). Spread with frosting. Note: White Cake is extremely tender until cool. To ma.k«». sure that cake will not stick to bottom of pan, use paper inner liner. YELLOW CAKE DIRECTIONS Follow directions for WHITE CAKE, using 2 whole eggs in place of egg whites. In Step 7, add the eggs beating 1 minute more or until smooth. Bake 5 minutes longer than White Cake. SPICE CAKE DIRECTIONS Follow WHITE CAKE directions, using 2 whole eggs in place of egg whites. In Step 4, add 1 teaspoon vanilla, 1% teaspoons cinnamon, % teaspoon ginger, % teaspoon nutmeg and % teaspoon cloves. In Step 7, add the eggs, beating 1 minute more or until smooth. Bake 5 minutes longer than White Cake. NOTE: For a special flavor add % teaspoon pure lemon extract along with the spices.
66.2%