This cake is great, but there are a couple things that should be changed in the order of the directions. Don't mix the baking soda and buttermilk to start with. Cream the shortening, sugar, ect. first. Then you hold a small bowl with the buttermilk and baking soda over the bowl with the creamed mixture in it and beat as it will foam and may foam over the bowl. Pour that mixture immediately into the creamed mixture. Then continue with the directions as stated. This will make the cake a little more moist for those who think that it is a little bit dry. This recipe, no doubt, started out with the buttermilk as sourmilk. You use the same amount of sourmilk as you do buttermilk. To make sourmilk, use the 1/2 cup regular milk and add 1 tablespoon vinegar and mix well. Allow to set while creaming your ingredients, then follow the steps above and you will have a more flavorful, moist cake. These little bits I have given you have been left out as it has been passed around through generations of bakers. I hope these extra tips help you out. Thanks. The recipe was great!
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This cake is great, but there are a couple things that should be changed in the order of the...