I used to make this cake years ago in 4-H. Ida recently asked me to make it for her daughter's wedding. It is a very good basic cake from scratch. Be sure and beat it well with the wire whip on your mixer. The more air in the batter the better. I doubled the recipe and made 3-9 inch layers. Stack them up with filling between the layers. I like to use cream cheese frosting, pudding or fruit fillings between the layers.
2 1/4 c. flour
1 1/2 c. sugar
3 1/2 t. baking powder
1 t. salt
1/2 c. shortening
1 c. milk, divided 2/3 c. and 1/3 c.
1 t. vanilla
4 egg whites
Place the dry ingredients in mixer bowl and mix well. Then add shortening and 2/3 c. milk. Beat on low for 30 seconds, scraping the sides of the bowl often. Then beat 2 more minutes on high. Add the rest of the milk, the vanilla and egg whites. Beat on high for 2 more minutes, scraping the sides of the bowl often and be sure everything is well mixed. Pour batter into 2 - 8 inch cake pans that have been greased and lined with waxed paper. OR double the recipe and fill 3 - 9 inch pans, for an extra tall cake. Bake at 350 for 25 to 30 minutes. Cool for 10 minutes and remove from pans. Layer with pudding, fruit filling or frosting.
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