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SUNSHINE CAKE

2 1/2 c. cake flour
1 2/3 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
3/4 c. milk
2/3 c. Crisco
3 eggs
1/2 c. milk
1 tsp. vanilla

In mixing bowl, combine flour, sugar, baking powder and salt. Add
the 3/4 cup milk and the Crisco. Beat vigorously by hand or at
medium speed of electric mixer for 2 minutes. Add eggs, the 1/2
cup milk and the vanilla. Beat 2 minutes more. Pour batter into
2 greased and floured 9 x 1/2-inch round layer pans. Bake at 350
degrees for 40 minutes. Or bake 35 to 40 minutes in two (8 x 1
1/2-inch) pans or a 13 x 9 x 2-inch pan.


Lemon Filling

3/4 c. sugar
2 Tbsp. cornstarch
dash of salt
3/4 c. water
2 egg yolks
3 Tbsp. lemon juice
1 tsp. lemon peel
1 Tbsp. butter or margarine

In saucepan combine sugar, cornstarch and salt. Add water, slightly
beaten egg yolks and lemon juice; cook and stir over medium heat
until thickened. Remove from heat, add grated lemon peel and butter.
Cool, spread between layers of Sunshine Cake.


Fluffy Frosting

1 1/2 c. sugar
1/8 tsp. cream of tartar
1/2 tsp. salt
2 egg whites
1 tsp. vanilla

In top of double boiler, combine sugar, cream of tartar, salt, 1/3
cup water and the egg whites. Place over boiling water and beat
about 7 minutes with rotary beater of electric mixer until frosting
holds stiff peaks. Mix in vanilla.

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