White Foundation Cake

*GASP* I didn't KNOW you could buy a pan to make a cake look like this! HOW COOL!!!

Recipe from The All American Cookbook published 1956, this is my family's favorite old cook book, and has been in our family since it was published.
I modified the recipe to reduce the calorie content.

1/4 c. Shortening. 4 tsp Baking Powder. 1/2 tsp Vanilla. 1/2 tsp salt
1 1/2 c sugar. 1 c. Milk. 2 egg yolks beaten. 2 egg whites beaten
3 c. Flour

Cream shortening, vanilla and sugar together until fluffy. Add beaten yolks very slowly, continue mixing. Mix flour, baking soda and salt together, start adding the dry mixture to the sugar mixture, add milk a little at a time to keep the batter smooth. Beat the egg white until foamy, gently fold into the batter mixture, until mixed.

Pour into lightly greased and floured pans, or use spray on no stick. I use Bakers Joy with flour. 365 for 25 minutes for round pans, 325 for 40 to 45 minutes for a loaf style pan. Cool on wire rack.

Frosting: 1 pkg Pistachio Instant Pudding, 3/4 c Half & half, 8 ounces Cool Whip. Mix pudding and Half & half together until the pudding starts to set, add Cool Whip, let it sit in the refrigerator for about 20 minutes before you use it to frost your cake. (This will allow it to thicken)

I used a checker board loaf pan for this cake, and a little green food coloring in half the batter mix to create the checker board.

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