Black and Whites Recipe

Name: Black and Whites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sugar granulated; 1 1/2 cups vegetable shortening white, solid; 1/2 cup milk, skim, (non fat) powder non-fat; 1 teaspoon corn syrup, light; 3 large eggs; 4 1/4 cups cake flour sifted; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; ⅔ cup water; 1 1/2 teaspoons vanilla extract

Servings: persons

1
In a large mixing bowl, cream together sugar and solid white shortening until light and fuffy.
2
Stir in dry milk solids and corn syrup.
3
Add eggs, one at a time, beating well after each addition.
4
In a separate bowl, sift together the cake flour, baking powder, and salt.
5
Add dry ingredients to creamed mixture alternately with the water, beginning and ending with the dry ingredients.
6
Stir in vanilla.
7
Scoop out 13 cup of batter and place it on a greased and floured baking sheet.
8
Smooth out to 3 1/2-inch circle.
9
Batter will spread considerably so do not bake more than four on one cookie sheet at a time.
10
Bake in 350F (180C) F oven 18 minutes or until lightly browned.
11
Cool on cake rack; frost half of cookie with chocolate fondant and half with vanilla.
12
Hold cookie over bowl whilefrosting.
13
Work quickly while fondant is warm.
14
FONDANT ICING 3/4 water, 2 lbs confectioner's sugar, 1/4 cup light corn syrup, 1/2 teaspoon vanilla extract, 2 ounces sweet chocolate/
15
In a large saucepan combine water, confectioners' sugar, corn syrup and vanilla.
16
Using a candy thermometer, cook mixture over medium heat until it reaches 100 degrees.

840

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups sugar granulated, 1 1/2 cups vegetable shortening white, solid, 1/2 cup milk, skim, (non fat) powder non-fat, 1 teaspoon corn syrup, light, and more.

Yes, Black and Whites falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black and Whites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions