YELLOW CAKE RECIPE

PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet also lined with parchment paper or a silicone mat.

Measure and sift the dry ingredients together.

In a mixing bowl, cream the shortening and butter together. For the lightest cake texture, be sure to cream the shortening and sugar very well, 2-3 minutes if using a stand mixer. Add the vanilla and eggs, one at a time, beating well after each addition.

Add the flour mixture (1/2 cup at a time) alternatively with the milk; beginning and ending with the flour mixture. Pour batter evenly into the prepared cake pans.

Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.

Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)