Better Homes and Gardens Sponge Shortcake

This is my  favorite shortcake recipe which I got out of my faithful, old Better Homes and Gardens cookbook. There are two in the book: the regular one and a sponge cake version. I much prefer the sponge cake. And if you do whole wheat cooking, this recipe is even better with ww pastry flour and Sucanat in place of white sugar!

Sift together 1 cup sifted all-purpose flour (or ww pastry - add back the bran you sifted out), 1 teaspoon baking powder, and 1/4 teaspoon salt. Beat 2 eggs till thick and lemon-colored about 3 minutes at high speed on mixer. Gradually add 1 cup sugar (or Sucanat), beating at medium speed 5 minutes.

By hand, quickly fold dry ingredients into egg mixture. Add 2 tablespoons butter to 1/2 cup hot milk. Stir into batter with 1 teaspoon vanilla. Blend well. Pour into paper-lined 8x8x2-inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool in pan 15 minutes; remove from pan. Top with sweetened fruit and whipped cream.

14 Karat Cake

2 cups flour
2 tsp baking powder
1&1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
2 cups sugar
1&1/2 cups oil (can substitute 1 cup applesauce for 1 cup of the oil)
2 cups carrots, grated
15 oz can crushed pineapple, drained and divided
1/2 cup chopped walnuts
2.5 oz. sweetened, shredded coconut

Preheat oven to 350°. 

Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. Beat eggs and add sugar. Stir in oil/applesauce, carrots, drained pineapple, walnuts and coconut. Add to dry ingredients and gently mix.

Pour into two ungreased 9" cake pans, or one ungreased 9x13" baking dish. (If substituting applesauce for most of the oil, grease the pans) Bake for 35-40 minutes for the 9" cake pans and 45-55 minutes for the 9x13" dish. Test center with a toothpick for doneness. It should come out clean.

Cool in pan(s) for 10 minutes, then turn out (if using the 9" pans) onto wire racks to cool completely. If using a 9x13" baking dish, leave in and frost the top.

Pineapple Cream Cheese Frosting

1 stick butter, softened
8 oz package cream cheese, softened
1 tsp vanilla
1 lb powdered sugar, sifted
Milk to thin
7 oz. crushed pineapple (optional)
Sweetened coconut flakes to sprinkle on top 

Cream together butter and cream cheese, and gradually add sifted powdered sugar. Beat 5 minutes on high. Add crushed pineapple (optional) and vanilla. If too thick, thin with milk to spreading consistency.  Frost cake, sprinkle with coconut and enjoy!