Instructions: Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks crumbly. Label and store in asealed plastic bag at room temperature.

Makes
1 pakage mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.

TO USE: Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1 1/4 teaspoons vanilla extract. Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat. Add 2 eggs; beat 1 minute more (2 minutes by hand).

Grease and dust with flour your choice of pan(s); spread batter evenly in pans. Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean; bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean. Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.

WHITE CAKE: Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating.

SPICE CAKE: Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice. Follow Yellow Cake directions.

EXTRACT FLOVORED CAKES: Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for the flavors like lemon, orange, or cherry, etc.

FRESH ORANGE CAKE: Pour 1 package of Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.

CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean.

Makes about 2
dozen.

NOTE: To prevent a cake from sticking to its pan, put the pan on a wet towel to cool as soon as you take it out of the oven.

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