Plain Cake Large Batch
Plain CakeYield: 12 eight-inch layers or 9 nine-inch layers or 12 dozen cup cakesIngredients
[*]10 2/3cupflour, (2 pounds, 10 2/3 ounces)
[*]5tablespoon plus 1 teaspoon baking powder, (2 ounces)
[*]2teaspoonsalt
[*]2cupshortening, (1 pound)
[*]1tablespoonvanilla
[*]1 1/2quartsugar, (3 pounds)
[*]8 eggs
[*]1pintevaporated milk
[*]1pintwater, mixed with evaporated milk
Directions
[*]Sift flour, then measure.
[*]Resift with baking powder and salt.
[*]Cream shortening and vanilla thoroughly.
[*]Add sugar and continue creaming until light and fluffy.
[*]Beat in the eggs.
[*]Add dry ingredients alternately with diluted milk, beginning and ending with dry ingredients.
[*]Pour into greased layer cake or muffin pans.
[*]Bake in a moderate oven (375f) about 25 minutes.
[*]Orange or pineapple cup cakes variation: use orange or pineapple juice in place of the water; no soda is necessary; omit vanilla and use grated orange rind.
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