Prep 10 mins
Cook 30 mins
My gram considered this to be her "BEST" yellow cake...It was WONDERFUL! Try it, you'll LOVE it! My gram used chocolate frosting lots of times, and then sprinkled chopped walnuts all over the top. Sometimes she would use Grammie Bea's Special Vanilla Frosting instead... YUM! Keep in mind this is a "homemade" cake not a "box" cake. It has a heavy, moist texture a lot like Wacky Cake. Note: Don't over bake. Check cake at 30 mins. and every 5 mins. after, until a toothpick stuck in the middle of the cake comes out clean.
- 2 1⁄2 cups flour
- 1 teaspoon salt
- 1 2⁄3 cups sugar
- 3 1⁄2 teaspoons baking powder
- 1 1⁄4 cups milk
- 2⁄3 cup Crisco
- 3 eggs, unbeaten (2/3 c.)
- 1 1⁄2 teaspoons vanilla
- Mix thoroughly by hand 300 strokes or 2 minutes at med. speed with mixer. Scrape bowl frequently during mixing.
- Add eggs and vanilla, and again mix by hand 300 strokes, or 2 minutes at med speed with mixer.
- Pour batter into greased and floured 9x13" or two 9" round pans, and bake in 350 oven.
- Bake 9" layer pans 30-35 minutes.
- Bake 9x13" pan 40-45 minutes.
- Let cakes cool for 10 minutes in layer pans, then remove onto a cooling rack until cool.
- If you use the 9x13" pan keep the cake right in the pan and frost when cool.
Update!!! I had some King Arthur cake flour to use up and tried it out on this recipe. It was FANTASTIC! Light, moist and lovely! I frosted with a plain vanilla frosting. So, take your pick of how you want your cake to taste! This is a great recipe either way!! Original review: I made this as the base for Ricotta Cake, Ricotta Cake and it worked out perfectly! It was fast and easy! I noticed that some of the other reviews mentioned it has a heavy texture. Flours make a huge difference in your baked goods. I used King Arthur all-purpose. I'm not big on using cake mixes, so I'm very happy to have Grammie Bea's cake recipe up my sleeve! Linda, thanks for a wonderful recipe!
This recipe is almost identical to one in a Pillsbury cook book. I made it using 1 1/2 cups of sugar per the Pillsbury recipe. Also, I replaced half of the shortening with butter. The cake was lovely and moist. I removed it from the oven when some crumbs still clung to the tooth-pick to prevent it from drying out. Frosted it with a butterscotch frosting posted on this site. It was wonderful. Thank you.
I made this cake for Sunday dessert . Although the cake was good, to me it would have been more like a shortcake rather than your typical yellow cake. I will try the recipe again in strawberry season, but not as a frosted cake.