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Catholic Recipe: Money Cake


  • 2/3 cup vegetable shortening
  • 2 cups extra fine (instant) sugar
  • 2 2/3 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 teaspoon almond extract
  • 6 egg whites, stiffly beaten
  • Details

  • Serves: 24
  • Yield: 8 x 13 cake
  • Prep Time: 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

This a simple cake, baked in an 8 x 13 pan. After frosting and cutting into squares, place a foil-covered chocolate coin onto each square.


Cream shortening thoroughly. Add sugar slowly, continuing to cream. Mix and sift flour, baking powder, salt. Combine milk and almond extract. Add flour mixture and milk alternately to creamed mixture. Fold in egg whites. Pour into greased and floured pan, 8 x 13 x 2 inches. Bake at 375° for about 35 minutes or until done. Cool in pan. When cooled, cover with chocolate frosting. Cut into 24 squares. Stand a foil-covered chocolate "coin" on end in each square. Makes 24 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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