More Dessert? Yes Please!

Cake...oh how I love cake when I'm pregnant.  I love white cake with butter cream frosting (and a nice cool glass of moscato d'asit, a wonderfully sweet sparkling wine). 

Cake is another delicious baked good that freezes well.  Bake it, cool it, wrap it, and freeze it!  It's so simple.  If you have a special event in the near future, or just like cake, it's always a great idea to bake one ahead of time and freeze it for later.

White Cake

4 egg whites
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 c crisco (or store brand shortening)
1 3/4 c sugar
1 tsp vanilla
1 1/3 c sour milk (to make sour milk, place 1 tbs + 1 tsp lemon juice in a measuring cup and add enough milk to make 1 1/3 c total liquid...allow milk mixture to sit for 5 minutes before using)

Preheat oven to 350 degrees F
Grease and lightly flour the pan(s) you plan on using (13x9 pan, 2-9x 1 1/2 in, or 2-8x1 1/2 in pans)

In a medium sized bowl combine flour, baking powder, baking soda, and salt.
In a large bowl beat crisco (or store brand shortening) with an electric mixer on a medium speed for 30 seconds then add sugar and vanilla, mix well.
Add egg whites 1 at a time and mix well after each egg is added. 
Alternately add your flour mixture and sour milk while mixing on a low speed.
Pour cake batter into prepared pans. 
13x9 pan-- bake for 30-35 minutes
9 in pans-- bake for 20-25 minutes
8 in pans-- bake for 25-30 minutes
Insert a clean tooth pick into center of cake to check if the cake is done baking.  The toothpick will be clean when it is removed.  Cool cakes on a wire rack for 10 minutes, and then you can remove the cakes from the pan to finish cooking.

To Freeze:  Cool cake completely.  Double wrap the cake in clear wrap and freeze.  Do not stack anything on the cake until it is completely frozen to prevent the cake from being squished.  It will hold for 3 months in the freezer.  To thaw:  just remove the cake from the freezer.  You can frost the cake while it is frozen and continue to defrost it in the refrigerator or if using it that day, just defrost on the counter. 

Oh, and you can freeze the frosting for your cake too!

Buttercream Frosting

1 c Crisco (or store brand vegetable shortening)
2 tbs milk or water
1/2 tsp vanilla extract (preferably clear extract)
1/2 tsp butter extract (preferably clear extract)
1 tbsp meringue powder (you can find this at your local baking supply store, specialty food stores, or craft/hobby stores)
1 lb confectioners' sugar (powdered sugar... approx. 4 cups)

Sift the sugar and meringue powder into a large bowl. 
In a separate bowl, cream together crisco, extracts, and milk (or water).
Slowly add the dry ingredients to the creamed ingredients and mix with an electric mixer until all ingredients have been mixed well and the texture is creamy.

This frosting will be stiff.  To thin out the frosting for decorating purposes, add 1-2 tsp of milk or water for each cup of frosting. 

To Freeze: Place frosting in a gallon size freezer bag or a container.