I’ve been looking at this recipe for a long time. It’s probably one of my favorite recipes in the whole box because of the history attached to it. One of the things I’ve really come to appreciate about Grandma was that she was notorious for taking whatever paper was closest to her at the time to write her recipes on. Envelopes, bills … and even used bowling score sheets.
When I showed this recipe to my family, Mum said that my aunties Carol and Elma used to bowl together regularly and that this was one of their scoring sheets. My sister and I loved looking at the advertisements – amazingly enough, the dry cleaners is still doing business in town, though sadly it’s the only one. Looking at this sheet brings back such good memories of my childhood and the innocence that comes from being raised in a rural Canadian prairies community.
The recipe itself took a good chunk of time to interpret. I finally realized that the two recipes listed side by side were for the same dish, only using two sets of instructions. Thought the vague instructions and faded pencil scratchings still made it a puzzle to piece together. I looked online for some help but couldn’t find ANY White Cake Susie recipes. It was actually only after I made the cake that I realized Susie must the person whom Grandma got the recipe from. Silly me, lol.
WHITE CAKE SUSIE
- 1 1/3 cups sugar
- 2/3 cup shortening
- 3 eggs
- 1 tsp vanilla
- 1 cup milk
- 1/3 cup milk
- 2 cups flour
- ½ cup corn starch
- 4 ½ tsp baking powder
- 1 tsp salt
Unlike many of Grandma’s other recipes, the directions were there, though they were confusing at best. So I did what I could to follow them. I used my baking instincts as well, though … I was, after all, taking a chance, crossing my fingers, and making this for my sister-in-law’s birthday.
The recipe calls for lard, and although I would normally substitute shortening for that, I didn’t have any so I used softened block margarine instead. I creamed that together with the sugar, added vanilla, flour, corn starch, salt, and 1 cup milk. The recipe says to beat that for 2 minutes until it’s “soft like ice cream”. I wasn’t completely sure what that meant, but I beat it for 2 minutes and assumed that’s what soft ice cream looks like, lol.
I added the eggs, baking powder, and last 1/3 cup milk and beat for another 1 ½ minutes, as per Grandma’s instructions.
The batter looked good and tasted like white cake … I was becoming optimistic! I turned it into a 9×13 inch pan and baked it at 350° for 35 minutes. The cake came out looking and smelling wonderful – I was so pleased!
Once the cake cooled completely, I covered it with a thin layer of whipped topping and made a birthday greeting decoration out of buttercream icing that I found on pinterest.com. You can find instructions for this decoration at http://www.brasstacksandbasics.com/2011/08/super-fancy-cake-decorating-tutorial.html, and the buttercream recipe I used at http://www.wilton.com/recipe/Buttercream-Icing.
We had such a wonderful time and the cake turned out to be just as tasty as it looked!
Thank you Grandma!