Prep 15 mins
Cook 25 mins
This is a very simple cake. I made it for my Dad when he came to visit, and he said it smelled like pancakes. I got this out of the 1953 Better Homes And Gardens New Cookbook.
- 1⁄2 cup shortening
- 1 1⁄2 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1⁄4 cups sifted cake flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk, plus
- 2 tablespoons milk
- Stir shortening to soften.
- Gradually add sugar, and cream together until light and fluffy.
- Add vanilla.
- Add eggs, 1 at a time, beating well after each.
- Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
- Beat after each addition till smooth.
- Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375°) about 25 minutes.
For high altitude, over five thousand feet, reduce sugar by one half. Everyone should be aware by now that shortening is full of trans fatty acids and is very unhealthy. Instead use one half cup butter or one fourth cup oil and one fourth cup butter. This cake does not have to be vanilla and easily lends itself to any flavor you prefer inculding spice. For a delicious spice cake, replace one fourth cup butter with one fourth cup apple sauce and pumpkin pie spice.
This is the first cake I ever baked made with my mom many years ago and was my family's standard. It is so much better than cakes you make from a box because there is no chemical aftertaste and it's denser and has a heavier crumb so holds up to frosting very well. I now make it for my children and they love it too! Thanks cookin4my3boys!!
This was a nice, simple but lovely cake. It's better than a boxed mix, and almost as easy. I frosted it with cocoa frosting.