Prep Time 20m
Cook Time 40m
Ready Time 120m
Yield 12 servings


Ingredients
  • Pillsbury™ Baking Spray with Flour
  • 2 1/2 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1 2/3 cups sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk, divided
  • 2/3 cup Crisco® All-Vegetable Shortening
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
Preparation Directions
  • Step 1Heat 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.
  • Step 2Combine cake flour, sugar, baking powder and salt in large bowl. Add 3/4 cup milk and shortening. Beat with electric mixer at medium speed 2 minutes. ADD eggs, 1/2 cup milk and vanilla. Beat 2 minutes. Pour batter into prepared pan(s).
  • Step 3Bake 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.
VARIATION
  • Step 1Cupcakes: PREPARE batter as directed above. Line 24 muffin cups 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.
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