HEAT oven to 350ºF. Coat two 9-inch round cake pans or a 13 x 9 x 2-inch pan with no-stick baking spray with flour.
COMBINE cake flour, sugar, baking powder and salt in large bowl. Add 3/4 C. milk and shortening. Beat with electric mixer at medium speed 2 minutes. ADD eggs, 1/2 C. milk and vanilla. Beat 2 minutes. Pour batter into prepared pan(s).
BAKE 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes. Remove cakes from pans to wire rack. Cool completely. Frost as desired.
CUPCAKES: PREPARE batter as directed above. Line 24 muffin C. with paper liners. Divide batter evenly among muffin cups. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely. Frost as desired.
Nutrition
Serving size
(1 slice, 1/12 of cake)
Calories 230
Calories from Fat110g
Total Fat 13g
Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 55mg
Sodium 370mg
Potassium 0mg
Total Carbohydrates 22g
Dietary Fiber 1g
Sugars 1g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
