VIRGINIA PLAIN CAKE
3 sticks butter
2½ c. sugar
2¾ c. flour
1 tsp. salt
1 tsp. baking powder
¾ c. milk
3 tsp. flavoring
Have ingredients at room temperature. Line or grease and flour cake pans. Cream butter and sugar together, add eggs one at a time. Sift remaining dry ingredients together; add to butter/egg mixture alternately with milk; beginning and ending with dry ingredients. Add flavoring.
Tube/Bundt cake: 325°F, for 60-80 minutes
Sheet cake: 325°F, for 45 minutes
Layer cake: 325°F, for 20-25 minutes
2 lb. bag of powdered sugar
1 c. Crisco
½ c. cold water
2 tsp. flavoring
Mix sugar, Crisco, adding water, a little bit at a time, until it reaches a good consistency; easy to spread, holds peaks, not runny. Add flavoring. If you want a pure-white icing use a clear flavoring, lemon, almond, clear imitation vanilla, etc. Other flavorings will tint the icing to an off-white color.
To color icing, put a quantity in a smaller bowl, add small amounts of paste colors and mix thoroughly until you reach the desired color. Keep a damp paper towel over bowl of frosting to keep it from drying out. Icing will keep indefinitely in the refrigerator or freezer; store in an airtight container or zipper bag.