• Cooking Time: 45-50
  • Servings: 16
  • Preparation Time: 15


  • 1 C. Shortening
  • 2 C. Sugar
  • 4 Eggs
  • 2 Tsp. Vanilla Extract
  • 2 3/4 C. All Purpose Flour
  • 3 Tsp. Baking Powder
  • 1 Tsp. Salt
  • 1 3/4 Cup Milk


  • Preheat oven to 350 degrees.
  • Grease and flour one 9 x 13 pan or two layer cake pans.
  • Cream shortening together with sugar.
  • Beat in eggs and vanilla.
  • In separate bowl, combine flour, baking powder and salt.
  • Add to creamed mixture alternately with milk. Pour into greased & litely floured pan(s).
  • Tap pan(s) on table to release any air bubbles before placing in oven.
  • Bake for 45 minutes or until cake springs back when litely touched in center.
  • Cake will also pull away from sides of pan when finished.
  • Cool on rack and frost or sprinkle with powdered sugar.


This cake has the consistency of a dense yellow cake, almost like a pound cake with a wedding cake flavor. Buttercream frosting compliments this recipe either using chocolate or vanilla.

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