Very delicious. I've been looking for a good recipe using all-purpose flour (instead of cake flour) and this is it. I used the exact ingredients but increased the recipe to fill an 11x15 pan. I got a little nervous when the middle didn't crown but it was fully cooked, I didn't have to level it off and the texture was better than I expected. Thanks!!
** Revision ** I made this for the 2nd time today and the finished texture was very light and fluffy! Thorougly creaming the shortening & sugar is definitely the answer. I didn't have enough shortening so I ended up using 50/50 shortening/butter, which I beat together for a few minutes before adding the sugar. The creamed mixture should look silky and light, sort of like whipped butter. After I added the last of the milk, I turned the mixer speed up a little (one setting above "stir") and beat for about 30 sec. The batter looked smoother this time and had a nice body to it, not runny as with some box mixes. This recipe does work and will be my only yellow cake from now on. Thanks SO MUCH!
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Very delicious. I've been looking for a good recipe using all-purpose flour (instead of cake...