This is almost the same yellow cake that I've been baking since high school, for 44 years! The only difference is 3 cups of flour. I got this recipe from the Auburn University cookbook dated 1966; it's called "Standard Butter Cake". It tastes delicious, just as I'm sure yours does.
you do mean shortening-not butter right?
any idea if i can substitute margarine for the shortening?
Why don't you try it treit333 and rb822 and let us know?
I made this recipe this afternoon and it was really, really good. I have also been trying out scratch recipes but didn't find anything as good as this. It's not as yellow as I expected with four yolks, but I'll just call it vanilla cake. Yum. Thanks for sharing this recipe. It will save me from baking another two dozen test recipes!
I'm going to try 1/2 c. real butter, and 1/2 c. shortening. I'm into cakes for the flavor, and try to use butter whenever possible, but sometimes shortening is necessary to achieve the best results in a recipe.
I tried this recipe twice! First time, came up short on flavor, so I added a bit more butter flavor and butter flavor shortening. The flavor was a bit better. So my search continues for scartch yellow cake.
This is really good. I don't like my butter flavoring, but in this cake, it tasted good. Enough batter to make an 8 x 3, 6 x 2 and a 5 x 2. I didn't change anything, except I used hi ratio shortening, and added 1/4 t spoon of almond extract. I use Penzey;s double strength vanilla. This is very good. It will be what I use. It did take it a long time for the 8 x 3 (as usual). It is not as yellow, so next time i might add yellow to it, or simply call it vanilla. Even my family likes it.
This recipe is great!! I substitute the shortening with butter and it turn out great! :)) I made a spongebob cake with this recipe :)
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