Hi Family and Friends;

Here is the cake recipe many have been asking me for. It's my recipe and I have been baking this cake for years and it's so simple, quick and costs so little to make. The frosting is the real thing from Germany. You will find that its so smooth and creamy, and not at all too sweet.

Golden, if you would like you can place it onto our Stamper Website. This recipe is 100% mine....a Stamper! (lol)

Enjoy and I love you all, Dorene

Sister Stamper’s Cake

Part 1.

4- egg whites. Beat at high speed until it peaks. Gradually add ½ C. Sugar and blend in.

Part 2.

2 1/4 C. Flour
1 1/4 C. Sugar
1 T. Baking Powder
1 t. Salt
3/4 C. Butter Flavored Shortening
1 t. Vanilla Extract
1 t. Almond Extract
1 1/4 C. Milk

Place into bowl all at one time and mix at low speed for 30 seconds, scraping the sides all the time. Beat at high speed for 2-minutes, and scraping occasionally.

Part 3.

Add 4-egg yolks all at once and beat for an additional 2-minutes.

Part 4.

Fold in the stiffened egg white. Bake in prepared cake pans and bake until cake springs back at a light touch. 350 for about 25-minutes.

Variations of Cake:

White Cake: Replace the egg yolks with egg whites.

Flavored Cakes: You can make your cake any flavor you desire by adding Kool-Aid Powder during the second part.

Chocolate Cake: Melt baker’s chocolate bars and add during the second part of mixing.

Coffee Cake: Sprinkle and swirl in a mixture of Flour, Sugar and Cinnamon mixed with melted butter. Bake as above.

German Butter Cream Frosting

(Please don’t use margarine because it’s not healthy and I wouldn’t want any of my friends to be unhealthy. Use only pure creamery butter. Also it taste much better....so please use real butter. )

For each packet of cooked pudding use one (1) stick of real butter soften to room temperature.

Cream butter with electric mixer. Spoon cooked and cooled pudding into butter while it is still being beaten with mixer. It will fluff up and become rich and creamy. You can use any flavor of pudding. If you do not have a box of cooking pudding you can make cornstarch pudding by mixing about 3-T (more or less) of cornstarch with water until smooth. Add this to about 2-cups of milk which you have added one or two egg yolks that has been squeezed out of the sack... toss away the sack. Add about 3/4th cup (more or less) of sugar with some salt, 1 t. vanilla extract and 1 t. almond extract. Cook until all the cornstarch has been cooked and the pudding is thick. Don’t have it so thin that it will only thicken as it cools. Then it will be too thin to make the frosting with.

Lemon: Do all the above but use water instead of milk and add a packet of lemon Kool-Aid. Now I have never used this to make Butter Cream Frosting.....so if you do try this let me know how it turns out. But this recipe makes a wonderful lemon pudding for almost anything including just eating and enjoying.

With all the different flavors in the market of cooked puddings you have a wide selection to choose from.