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.
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.