A good basic yellow cake to add to your repertoire, including variations for a marble cake and cupcakes.

Basic Yellow Cake with Variations

2 1/4 cups all-purpose flour

1 1/2 cups granulated sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cups milk

1/2 cup vegetable shortening

1 teaspoon vanilla extract

3 large eggs

1. Preheat oven to 350°F (175°C). Grease and lightly flour a 13 x 9 x 2-inch baking pan (or, two 9 x 1 1/2-inch round pans, or three 8 x 1 1/2-inch round pans). Set aside.
2. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well. Add the milk, shortening and vanilla and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed. Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pan(s).
3. Bake the 13 x 9 x 2-inch cake for 40 to 45 minutes (or the 9-inch cakes for 30 to 35 minutes; the 8-inch cakes for 20 to 25 minutes), or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
4. Cool the 13 x 9 x 2-inch cake on a wire rack. (Cool the 9 or 8-inch cakes on wire racks for 10 minutes; remove from pans and cool completely on wire racks.) Frost as desired.

Makes 12 to 16 servings.

Variations:

For Marble Cake: Pour half of the prepared cake batter into another bowl. Mix 2 ounces unsweetened chocolate, melted and cooled, 1 tablespoon sugar, 2 tablespoon warm water and 1/4 teaspoon baking soda. Stir into one bowl of cake batter. Spoon light and dark batters alternately into prepare cake pan(s). Using a thin spatula, cut through batter several times (without touching bottom of pan) for a marbled effect. Bake as directed above.

For Cupcakes: Line 36 medium muffin cups with paper baking cups. Fill cups about one-half full. Bake 20 minutes or until tested done. Cool in pan for 5 to 10 minutes on wire rack; remove and cool completely. Frost as desired. Makes 36 cupcakes.