Ingredients Jump to Instructions ↓

  1. 2 1/4 c cake flour (if you can't find cake flour, use White Lily brand all-purpose flour)

  2. 1 tsp salt

  3. 1 Tbsp baking powder

  4. 1 Tbsp powdered milk

  5. 1/2 c water

  6. 2% or whole

  7. 3/4 c vegetable shortening

  8. 1 1/4 c granulated sugar

  9. 3 lg egg s

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Prepare cake pans by lightly greasing with shortening, then dusting with flour. In a large bowl, mix the flour, salt, and baking powder. Set aside. In a small bowl or measuring cup, stir the powdered milk into the water and mix until dissolved. Combine the liquid milk with the powdered milk/water mixture and set aside. In the bowl of an electric mixer, cream together the shortening and the sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add about half the flour mixture, beating until just incorporated, and then half the milk mixture, again beating until just incorporated. Repeat this step, adding the remaining flour with the remaining liquid, and beat until just smooth (about 1 minute). Be sure to scrape down the sides of the bowls once or twice during the mixing. Pour the batter into the prepared cake pans and bake for about 20 to 30 minutes. The cooking time will vary depending on how many cake pans you use and how full they are. The cake is done when it springs back when lightly pressed near the center with your finger. Allow the cake to cool for a few minutes in the pan, and then turn out onto cooling racks to cool completely.


Send feedback