1 cup shortening, 2 cups sugar, 3 cups flour, and 4 eggs gives this basic yellow cake recipe flavored with vanilla and almond its name.

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Recipe Summary

Servings:
36
Yield:
3 - 9 inch pans
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C) Grease and flour three 9 inch round pans. Sift flour and baking powder together, and set aside. In a separate bowl, add vanilla and almond extract to milk and set aside.

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  • Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add flour mixture alternately with milk. Mix until smooth and divide into three 9 inch round pans.

  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean.

Nutrition Facts

144 calories; protein 2g; carbohydrates 19.6g; fat 6.5g; cholesterol 21.2mg; sodium 65mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2006
I modified this recipe slightly, and it recipe makes a really good, dense layer cake for a strong frosting. Make it with a fudgy icing and you will have a very rich cake. My modifications: (1)substitute butter for the shortening, (2) use cake flour, (3) reduce baking powder to 3t, (4) reduce almond extract to 1/2t and (5) add 1/2t salt. Read More
(31)

Most helpful critical review

Rating: 1 stars
03/15/2010
I did not care for this recipe. Read More
(4)
15 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
01/03/2006
I modified this recipe slightly, and it recipe makes a really good, dense layer cake for a strong frosting. Make it with a fudgy icing and you will have a very rich cake. My modifications: (1)substitute butter for the shortening, (2) use cake flour, (3) reduce baking powder to 3t, (4) reduce almond extract to 1/2t and (5) add 1/2t salt. Read More
(31)
Rating: 4 stars
10/04/2012
With minor modifications this is a 5-star yellow cake recipe; as good as it gets! I like the moistness of shortening but I also I like the flavor and richness of butter - so I used a 50/50 combination of both. I also added 1/2 tsp. of salt to enhance flavor. I baked this as cupcakes and found them light moist and delicately sweet. As long as you cream your shortening or butter and sugar well and then add the eggs one at a time to keep the batter aerated and emulsified you won't have any "dry and dense" issues. I would not hesitate to make this again...repeatedly. With lots of fluffy buttercream frosting. Read More
(17)
Rating: 5 stars
04/01/2011
I have been using this recipe for years with butter instead of shortening and have had very good results. Read More
(16)
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Rating: 4 stars
10/10/2011
This is an excellent base for a yellow cake. I use butter. No way does this cake turn out dry if you follow instructions. The butter and sugar require a lot of beating......it is not a cake to make in a hurry. Sure beats any cake mix out there either doctored or otherwise. I also like to separate the eggs beat the whites until thick and hold soft peaks and fold in..... Read More
(12)
Rating: 1 stars
03/15/2010
I did not care for this recipe. Read More
(4)
Rating: 5 stars
02/24/2010
great Read More
(3)
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Rating: 3 stars
03/14/2012
Followed instructions exactly. It came out really dense. The cake developed a bit of a crust to it as well. It wasn't bad but will require tweaking. I'll be trying it with butter next time instead of shortening. Read More
(2)
Rating: 5 stars
06/02/2016
I am 73. When a teenager my mom made this sometimes with chocolate chips and lemon flavoring. She always had the ingredients in the house. I know she used margarine but it was still good. We baked it in an oblong tube pan. It was gone in no time. Take the time to separate and whip the egg whites. I still make this cake using butter I like the long oblong pan. Read More
(1)
Rating: 2 stars
07/04/2013
I thought this would be a great recipe but it proved to be the opposite. I made 2 9' cakes and 4 cupcakes from the batter. When in the oven I had to bake the cakes for 15 minutes longer than the recipe said. However I realize that is probably because I had too much batter in each cake pan. My real problems came when getting the cakes out of the pan. I had greased and floured the pans using techniques that are tried and true but neither cakes would come out. I let the cakes cool completely and when I tried to get the cakes out they both crumbled. The cake was very dry and would not stay in its cake form. The taste was also very bland and not moist at all like a cake should be. I would not recommend this recipe. Read More
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