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Mom's Yellow Birthday Cake




Source of Recipe


Sandy H.


List of Ingredients




1 cup shortening
2 cups sugar
4 eggs, room temperature
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla

Recipe



Preheat oven to 350 degrees. Grease and flour 2- 9" cake pans, or one 11/17" pan, or a Bundt pan. (I used the two cake pans.)

Sift together flour, baking powder, baking soda, and salt. Set aside.

With mixer, cream shortening and sugar 5 minutes. Add eggs one at a time, beating well after each one.
Beginning and ending with dry ingredients, add dry ingredients alternately with the buttermilk and vanilla. Pour into the prepared pan(s).

For 9" pans: bake 25-30 minutes (check after about 22 minutes.)

For sheet pan: bake 1 hour. For Bundt pan: 1 hour.

One Bowl Chocolate Frosting:
6 tablespoons butter or stick margarine
1/2 cup baking cocoa
2-3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla

Cream butter and cocoa- add powdered sugar alternately with milk and vanilla. Add more sugar until of spreading consistency; beat very well. Makes about 2 cups.

Delicious topped with chopped pecans- (be sure to toast them first). I spread them out and put them in my toaster oven on 350 for about 8 minutes, stirring once- watch carefully! They burn FAST. Cool completely before topping the cake, as they will melt the frosting!