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Yellow Cake with Shortening

**I did not create this recipe, I got it from, I do not know where she got the recipe or if she created it herself. However, she also has an amazing website and I think you should check it out whenever you have the chance, all of her recipes are delicious and her techniques are extremely helpful. She really inspired me and showed me that I can do anything I set my mind to; I hope that she can do the same for you. 🙂 **


1 c. shortening
2 c. granulated sugar
4 large eggs
3 tsp. vanilla
2 3/4 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 3/4 c. milk

Preheat oven to 350 degrees (325 if using dark pans). This recipe can make the following:

Round cake layers:

2 tall 8″
3 short 8″
2 short 9″

Square cake layers:

2 short 8″
1 short 9″x13″

28-30 cupcakes

(start checking on these after about 13 minutes)

Prepare pans by using baking spray or grease and flour. First cream together the sugar and shortening until fluffy and lighter, for about 4 minutes. While that is creaming sift together flour, baking powder and salt into a small bowl. Add the vanilla and the eggs one at a time to the sugar and cream mixture, allowing each egg to completely incorporate before adding the next. Now alternate adding the flour and milk in 3 parts, beginning with the flour. Pour into pans and bake about 40-50 minutes, I like to start checking at about 20 minutes just because my oven is crazy and ALWAYS bakes hotter than it should. I like when a toothpick inserted in the middle comes out with a few crumbs sticking to it.

Allow to cool 10 minutes in the pans, then turn onto a cooling rack.

**I like to wrap my cakes when they are still slightly warm, NOT HOT! I feel that this helps the cake stay moister than waiting until the cakes have cooled completely.**


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