Allergy Free Cake

Milk Free, Egg Free, Peanut Free, Soya Free, Nut Free

3 cups cake flour
1 3/4 cups sugar
1 1/4 cups water
1/2 cup shortening
3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. vanilla extract

- Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients.

- Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.

- Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.

Note: Baking powder is intentionally listed twice in this recipe. The
combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is
the substitution for 2 eggs.

*Recipe found on the Food Allergy Network