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
- 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.
- 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).
- 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.
- 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.
