b'WHITE CAKE White Cake Batter(recipefound on pageWHITE ICING 273 )BUTTERCREAMPREHEAT OVEN TO 350 DEGREES. ICINGFORWHITECAKERECIPEREFERTOPAGE273.ONCE CAKE LAYERS ARE MADE, COOL AND ICE WITH 1 TablespoonLight CornWHITE BUTTERCREAM ICING. FOR INSTRUCTIONS ON HOWSyrupTO FROST A TWO LAYER CAKE REFER TO PAGE 190. 8 CupsPowdered Sugar,DividedBUTTERCREAM ICING 2 TablespoonWater1 Cup Land -O- LakesCOMBINE CORN SYRUP, 2 CUPS POWDERED SUGAR ANDButterWATER IN A MIXING BOWL AND MIX WELL ON LOW SPEEDUNTIL IT ALL IS BLENDED. 1 TeaspoonSaltADD BUTTER AND SALT TO THE BOWL AND MIX SMOOTH. 3 Tablespoons Crisco ShorteningADD SHORTENING AND MIX SMOOTH.3 TablespoonsADD 6 CUPS POWDERED SUGAR AND BLEND IN USINGEvaporated MilkLOW SPEED. SWITCH MIXER TO MEDIUM SPEED AND MIXFOR 3 MINUTES. SCRAPE BOWL. 1 1/2 TeaspoonsVanillaINSEPARATEBOWLCOMBINEEVAPORATEDMILK, 2 Egg WhitesVANILLA,ANDEGGWHITESANDBLENDUNTILDISSOLVED. ADD SLOWLY AND BLEND AT MEDIUM SPEED 3 Tablespoons WaterUNTIL IT IS LIGHT AND SMOOTH, STOPPING AT TIMES TO ( depending on if theSCRAPE BOWL.icing needs thinning )ADDWATER1TEASPOONATATIMETOTHINTHECONSISTENCY OF ICING.MAKESENOUGHICINGTOICEONE8INCHCAKE.198'