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YELLOW BUTTER CAKE
Contributed by: Betty Baptist Walsh
1â�„3 cup shortening
1â�„3 cup butter (room temperature)
11â�„2 cup sugar
3 large eggs (room temperature)
21â�„4 cup sifted cake flour or 21â�„8 cup sifted all-purpose flour
21â�„2 tsp. baking powder
1 tsp. salt
1 cup milk
2 tsp. vanilla
1 tsp. butter flavoring
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans or one 13- by 9-inch cake pan; set aside.
In a large bowl, beat shortening and butter at medium speed until creamy. Gradually add sugar and beat until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Set aside.
Sift together flour, baking powder and salt. Set aside.
In small bowl, combine milk and flavorings.
Add dry ingredients alternatively with milk mixture to butter mixture, beginning and ending with dry ingredients and beating well after each addition. Ladle batter into prepared pans, dividing equally. Bake for 25 minutes or until done.
(This recipe was contributed as part of a "Cook of the Week" feature.)