Elegant, rich, and definitely fit for a special occasion: This recipe was passed down through the Sam and Margaret Houston family. It has been published many times – the first thought to be in the 1941 Blue Bird Circle Cookbook. The Texas Imperial Sugar Company also featured it in several of its publications.
A layer cake can really create the “WOW” factor to end a special meal. Time-wise, it takes little more than a sheet cake and once you set it on a pedestal cake stand – well, it’s a knock out. I served it at a family gathering a few weeks ago and received “ooh’s and aah’s!
You can fill it with either the Margaret Lea Houston chocolate icing or a lemon curd. The Shiny Chocolate Icing completes the yummy desert. I literally just spooned it on the top and let it run down the sides for a natural look.
Give it a try, and go for the adventure! After all, that is what cooking is all about!
Sam Houston's White Cake
Ingredients
- 1 cup butter
- 2 cups sugar
- 3 cups sifted flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup water
- 1 tsp vanilla
- 1 tsp almond flavoring
- 6 egg whites
Instructions
- Preheat oven to 350 degrees. Cream butter until soft and bright. Gradually add sugar and continue creaming in order to incorporate as much air as possible.
- Combine flour, baking powder, and salt. Sift together 3 times, or stir until blended.
- Add flavorings to milk and water. Alternate adding flour and liquid mixtures to butter mixture. Beat well after each addition.
- Beat egg whites until stiff but not dry and fold into batter. Blend well but do not beat. Pour into three greased and floured 9 inch layer cake pans and bake for 25 minutes. Cool 5 minutes, then turn onto cake racks and remove pans. Wait until cake is cool to frost with Shiny Chocolate Frosting.
Notes