Instructions: Sift flour with sugar, baking powder, and salt. Stir shortening to soften. Add flour mixture, 3/4 cup of the milk and vanilla. Mix until all flour is dampened; then beat 2 minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Add eggs and remaining 1/4 cup milk; beat 1 minute longer with mixer or 150 strokes by hand. Pour into two 9 inch layer pans that have been lined on bottoms with paper. Bake at 350 degrees F for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks. Frost with any favorite frosting. Alternate baking pans: This cake may also be baked at 350 F in three 8 inch layer pans for 25 to 30 minutes or in a 13 x 9 inch pan for 30 to 35 minutes. Or spoon the batter into 36 medium paper baking cups in muffin pans, filling each half full; then bake at 375 degrees F for 20 to 25 minutes.

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