Two In One Cake
A rich, moist layered cake with a delightful combination of flavors, perfect for celebrations or special occasions, appealing to both traditional and modern dessert lovers.
Ingredients
Instructions
- Cream Crisco, sugar, and eggs until smooth and fluffy.
- Sift cake flour and self-rising flour together twice.
- Combine vanilla with milk.
- Gradually add the flour mixture to the milk mixture, beating well after each addition.
- Mix the combined flour and milk mixture into the creamed mixture.
- Beat until the batter is really smooth.
- Pour the batter into three 9-inch cake pans.
- Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool before frosting and assembling.
Tips & Substitutions
For a lighter texture, make sure to cream the Crisco, sugar, and eggs until fluffy. You can substitute half of the Crisco with unsalted butter for a richer flavor. If you don't have self-rising flour, add 1 ½ teaspoons baking powder and a pinch of salt to regular all-purpose flour. This cake can also be made as a layered dessert like the Cherry Rum Cake(From 1975 Edition).
Serving Suggestions
This Two In One Cake is perfect for celebrations and pairs beautifully with Creamy Butter Frosting. Serve it alongside fresh berries or a scoop of vanilla ice cream for added indulgence. For a festive touch, consider garnishing with sprinkles or edible flowers, making it a delightful centerpiece for any gathering.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm it in an oven at 350°F for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Two In One Cake contains roughly 382 calories, with 6g protein, 62g carbohydrates, and 2g fat. It is a good source of iron (17% of the Daily Value), vitamin C (16% of the Daily Value), and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or coconut oil. Keep in mind that using butter will add a richer flavor, while coconut oil may impart a subtle coconut taste. Adjust the measurements accordingly, as butter may require slight modifications in the creaming process.
How can I make this cake more chocolatey?
To make a chocolate variation, you can replace ½ cup of the cake flour with cocoa powder. Additionally, consider folding in chocolate chips into the batter for extra indulgence. This chocolate cake can be paired with a rich chocolate frosting for an even more decadent treat.
Can I freeze this cake?
Absolutely! This cake freezes well. Wrap each layer tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, place the layers in the refrigerator overnight before frosting and assembling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).