Here is page 18 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Company’s Coming White Cake
Quick-Mix Method

This generous cake is perfect for a “company” dessert. We suggest a lemon filling, a white frosting, and fluffy coconut on top.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8-inch square or two 9-inch round layers.
All ingredients should be at room temperature.

Sift together . . 2 1/2 cups sifted Pillsbury Sno Sheen Cake Flour
4 teaspoons double-acting baking powder
1 teaspoon salt
1 1/2 cups sugar

Add . . . 1/2 cup shortening
3/4 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 2/3 cup egg whites (5 medium), unbeaten
1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8-inch square or 9-inch round layer pans.

Bake . . . in moderate oven (350° F.) 30 to 35 minutes. Cool. Spread lemon filling, page 55, between layers; frost with two-egg-white fluffy frosting, page 50. Sprinkle with coconut.