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Silver White Cake

2 1/4 cups flour
1 2/3 cups sugar
2/3 cup shortening
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla, or almond extract
5 egg whites

Heat oven to 350F. Grease and flour bottom and sides of rectangular
pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches, or 3 round pans,
8x1 1/2 inches.

Beat all ingredients except egg whites in large bowl with electric
mixer on low speed 30 seconds, scraping bowl constantly. Beat on
high speed 2 minutes, scraping bowl occasionally.

Beat in egg whites on high speed 2 minutes, scraping bowl occasionally.
Pour into pan(s).

Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes,
8-inch rounds 23 to 28 minutes or until toothpick inserted in center
comes out clean or until cake springs back when touched lightly in
center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes;
remove from pans to wire rack. Cool completely.

Spread cooked and cooled lemon pudding between the layers, frost
with Creamy White Frosting, and cover with coconut.


Creamy White Frosting

1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg white, beaten foamy
2/3 cup skim milk, lukewarm
1 teaspoon vanilla

With electric mixer, cream together the butter, shortening, and
sugar.

Add egg white and beat well.

Add milk and vanilla, and beat for 10 minutes.

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