Prep 5 mins
Cook 20 mins
This recipe can be used for either shortcake or upside down cake. Grandmom used to make this a lot and she put fresh strawberries, raspberries or blackberries on the shortcake. In the winter she would use canned peaches. She used pineapples for the upside down cake.
- 1⁄2 cup lard (I changed to butter)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups self-rising flour
- 1 cup sweet milk
- Mix and spread in a 9x14" pan.
- Bake at 350 untill brown- approximately 20 minutes.
- If you don't have self-rising flour you can use- 2 cups plain flour, 2 teaspoons baking powder and 1/4 teaspoons salt.