Kitchen to Kitchen: Dessert Gallery's Yellow Cake

I received several yellow cake recipes in response to Norma Page's request for one. In the batch was a recipe from the Dessert Gallery, from Janet Peri. I won't argue with Janet, the Dessert Gallery does a fine yellow cake. I tested this recipe at home and made my own chocolate frosting.



Spreading the love of peanut butter

Laura Scudder's Natural Peanut Butter is offering a new peanut butter with just two ingredients: Peanuts and a dash of salt. What's your favorite peanut butter recipe? Send it in to me and I will share it with readers next month.

Win a year's worth of groceries

Hungry Jack wants you to "use up the box" (of pancake mix) and create an original recipe in one of these categories; brunch, comfort food, appetizers or sweet treats. The Grand Prize winner will be awarded $6,000. You have until Nov. 2 to get your entry in. Go to www.useupthebox.com for information.



Send requests and responses to elizabeth.pudwill@chron.com, or to Elizabeth Pudwill, Houston Chronicle Kitchen to Kitchen, P.O. Box 4260, Houston, TX 77210.

DESSERT GALLERY BAKERY & CAFE FAVORITE YELLOW CAKE

4 ounces butter or margarine, softened

1/2 cup vegetable shortening

2 cups granulated sugar

5 egg yolks (whites reserved)

1 teaspoon baking soda

1/2 teaspoon salt

2 cups flour

1 cup buttermilk

1/2 teaspoon vanilla

5 egg whites



Preheat oven to 350 degrees.

Cream butter, shortening and sugar until light and fluffy, about 4 minutes at high speed. Add yolks one at a time, mixing well after each.

Combine the dry ingredients and add to the creamed mixture, alternating with the buttermilk. Add vanilla.

Beat egg whites to stiff peaks, but not dry. Fold egg whites into the batter.

Divide batter between two prepared pans. Bake for about 25 minutes or until cakes test done. After cake cools completely, frost with your favorite chocolate frosting.

Source:http://www.chron.com/life/food/article/Kitchen-to-Kitchen-Dessert-Gallery-s-Yellow-Cake-2224859.php