INGREDIENTS
For the cake
- 1 cup vegetable shortening
- 2 cups sugar
- 4 large eggs, room temperature
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
For the frosting
- 4 1/2 cups sugar, divided
- 1/2 cup boiling water
- 2 sticks margarine (1 cup)
- 1 cup whole milk
- 1 teaspoon vanilla extract
INSTRUCTIONS
For the cake
- Cream shortening and sugar. Add eggs one at a time beating well after each.
- Sift flour and baking powder and salt together three times. Add alternately with milk to creamed mixture.
- Bake in greased and floured pans at 350 about 30 – 35 minutes. Cool before frosting.
For the frosting
- Burn ½ cup sugar in iron skillet. Add ½ cup boiling water to make syrup.
- Add 4 cups sugar, 2 sticks margarine, and 1 cup milk.
- Cook until soft ball stage. Remove from heat. Add 1 tsp. vanilla.
- Set pan in cold water and beat until thick enough to spread.
- Don’t forget to share the spatula, beaters, or bowl with batter or icing you set aside for the little ones.