Best Birthday Cake With Chiffon Icing

this cake, from the 1950s, is not too sweet and the icing has the silkiest, smoothest texture and a great flavor - these cupcakes were the absolute favorites of my daughter's class when she was growing up

• Ready In: 1 hr
• Serves: 10

Ingredients

• 3⁄4 cup Crisco shortening, in a can
• 1 3⁄4 cups sugar
• 3  eggs
• 1 1⁄4 cups milk
• 1 1⁄2 teaspoons vanilla
• 2 1⁄2 cups  sifted flour
• 4  teaspoons baking powder
• 1  teaspoon salt

Directions

1. Preheat oven to 375 degrees.
2. Grease 2 9-inch cake pans with crisco and then cover with flour, shaking out the excess over the sink.
3. Cream crisco and sugar in a mixer.
4. Add eggs and beat well.
5. Sift flour [you can just shake the flour through a sieve].
6. Measure and sift flour again with the baking powder and salt.
7. Mix milk with vanilla.
8. In thirds, alternately add the flour mixture and then the milk mixture until it's all incorporated.
9. Beat well until blisters form in the batter - at least 2 minutes.
10. Pour batter into cake pans.
11. Bake at 375 for 30-35 minutes.
12. Cupcake pans bake for 15-20 minutes.
13. Let cool.
14. Frost with Chiffon Icing.