This is a recipe from our church recipe book from 10 years ago by a lady that passed away several years ago. This recipe is really easy and always comes out moist and yummy. Makes 2-9″ or 3- 8″ round layers, one 11 X 17 sheet cake, a Wilton character with some batter left over. I have used whole milk and 2%; it makes no difference to the taste or texture. This has been my ‘go to’ recipe for several years now and people always love it.
1 stick butter (room temp)
1/2 cup shortening
2 cups sugar
4 eggs (room temp)
1 1/2 cup SELF-RISING flour
1/2 cup PLAIN flour
1 cup milk (room temp)
1 tsp vanilla (or other preferred flavoring)
1. Preheat oven to 350 degrees.
2. Grease and flour cake pans well.
3. Cream together the sugar, butter and shortening until light, fluffy and pale yellow in color.
4. Add eggs one at a time. Beat only until just mixed.
5. Mix vanilla with milk; mix two flours together (I sift together but it’s not necessary.)
6. Add flour mixture alternately with milk mixture, beginning and ending with flour.
7. Beat on medium just until mixed well.
8. Bake apporximately 30 minutes (depending on the size and shape of pan, you may need to adjust time) or until a toothpick/cake tester comes out clean and the cake has begun to pull away from the sides of the pan.
9. Allow to cool 15-20 minutes in the pan, then turn out onto wire racks to cool completely before frosting.