Karo Cake

Name: Karo Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 c. shortening; 3 c. flour; 1/2 tsp. salt; 1/2 c. sugar; 4 tsp. baking powder; 3 egg whites; 1 c. Karo syrup (white or dark); 1 tsp. vanilla; 3 egg yolks; 1 c. milk

Eats Now Editorial Team · Baking & Desserts

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Karo Cake – a delicious recipe with shortening, flour, salt, sugar, baking powder, egg whites. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1/4 c. shortening
3 c. flour
1/2 tsp. salt
1/2 c. sugar
4 tsp. baking powder
3 egg whites
1 c. Karo syrup (white or dark)
1 tsp. vanilla
3 egg yolks
1 c. milk

1
Cream shortening.
2
Add sugar and half of Karo gradually. Cream until fluffy.
3
Add egg yolks one at a time and beat well. Add dry ingredients alternately with milk.
4
Add vanilla and beaten egg whites.
5
Add remaining Karo gradually, beating until stiff meringue is formed.
6
Add to batter.
7
Bake for 25 to 30 minutes in 350u00b0 oven until done.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1/4 c. shortening, 3 c. flour, 1/2 tsp. salt, 1/2 c. sugar, and more.

Yes, Karo Cake 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.

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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