Fluffy Gold Cake

Recipe for "Gold Fluffy Cake" -

Sift together into bowl:

• 2 cups sifted soft as silk
• 1 1/3 cups sugar
• 3 tsp double action B. powder
• 1 tsp salt

Add:

• 1/3 cup high grade shortening
• 2/3 cup milk
• 1/2 tsp lemon ext.
• 1/2 tsp vanilla

Medium Speed 2 min

Add:

• 1/2 to 2/3 cup unbeatened eggs (2 large)
• 1/4 tsp red food coloring of desired

Beat 2 more min

Temp: 350 degress

(Page two seems to be from a different recipe) 

If neccessary, add a little water to make 1 1/2 cups juice

Bring juice to boiling, stir in 1 cup sigar, 3 tbsp cornstarch

Cook and pour over berries in pie shell. Chill about two hours. Remove from refridgerator about 20 minutes befor service and decorate with whipped cream.

Found in "Foxfire 2" edited by Eliot Wigginton. Published by Anchor Press, 1973.