Best Two- Egg Cake

From Jitender L. Herkishnani at Madison Middle School.

• Ready In: 43 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 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  plus 2 tblsp. milk

Directions

1. Preheat oven to 375*. Stir shortening to soften; gradually add sugar and cream thoroughly (12-15 minutes at medium-high speed, using an electric mixer). Add vanilla and eggs (1 at a time, beating well after each egg). Sift flour with baking powder and salt; add to creamed mixture alternately with milk, beating after each addition. Bake in 2, parchment lined, 9 x 1 1/2", round pans in oven for approximately 23 minutes.