Yellow Cake
Instructions:
- Make this versatile cake with shortening (for delicate flavor and crumb) or butter (for rich flavor). Either way, it will have the taste of old-fashioned goodness.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1â„2 cup vegetable shortening or 1â„2 cup butter or margarine (1 stick), softened
- 11â„4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- Chocolate Butter Frosting
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or one 9-inch square baking pan, or line twenty-four 21â„2-inch muffin-pan cups with paper baking liners. (Preheat oven to 325°F if using 9-inch square pan.)
- In medium bowl, with wire whisk, stir flour, baking powder, and salt. In large bowl, with mixer at medium speed, beat shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture. Beat just until smooth, frequently scraping bowl with rubber spatula.
- Divide batter between prepared pans; spread evenly. Bake until toothpick inserted in center comes out clean, about 30 minutes for 8-inch layers, 40 to 45 minutes for 9-inch square cake, or 20 to 25 minutes for cupcakes. Cool in pans on wire racks 10 minutes. Run thin knife around layers to loosen from sides of pans; invert onto racks to cool completely.
- Prepare Chocolate Butter Frosting. Place one layer, rounded side down, on cake plate. With narrow metal spatula, spread 2â„3 cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting over side and top of cake. Makes 12 servings.