Happy Birthday, Liv!

Delicious White Cake (from my grandma's 1950 Betty Crocker Cookbook):

Lovely to look at . . . luscious to eat

Grease generously and flour . . . . . . . . . . . .

2 9" layer pans or a 13x9" oblong pan

Cream together until fluffy . . . . . . . . . . . . .

2/3 cup soft shortening (at least half butter)
1 3/4 cup sugar

Sift together . . . . . . . . . . . . . . . . . . . . . . . . . .

2 2/3 cups sifted Gold Medal flour (or 3 cups Softasilk)
3 1/2 tsp. baking powder
3/4 tsp. salt

Stir in alternately with . . . . . . . . . . . . . . . . .

1 1/3 cups thin milk (I just used non-fat)
1 tsp. vanilla
1 tsp. almond flavoring

Fold in . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 egg whites (1/2 cup), stiffly beaten (I used powdered)

Oven Temp: 350 degrees
Time: Bake layers 30-35 min., square or oblong 35-45 min.

Pour into prepared pans. Bake until cake tests done. Cool. Finish with desired filling and frosting.

I use raspberry preserves for the filling between the layers.

White Chocolate Cream Cheese Frosting

6 ounces white chocolate, coarsely chopped
1 package (8 ounces)cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 tablespoon milk
1 teaspoon vanilla
3 cups confectioners' sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the milk, vanilla, and melted white chocolate, and blend on low speed until just combined, 30 seconds. Add the confectioners' sugar and blend on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute or more.

This makes plenty of frosting for the entire cake!