“Mother Laughridge” used this as a base for many of her cakes, a large percentage of which were beautifully decorated for birthdays or weddings. Split one layer, fill it with vanilla custard and top with your favorite chocolate frosting for a delicious Boston Cream Pie; freeze the other layer and use it later for Strawberry Shortcake, as Emmer does. Or bake as a sheet cake and top it with caramel or peanut butter frosting.
~Laura Laughridge
Linville Falls, NC
-
1 cup shortening
-
2 cups white sugar
-
3 cups all-purpose flour
-
4 eggs
-
1 teaspoon vanilla
-
½ teaspoon baking soda
-
½ teaspoon salt
-
1 cup buttermilk
With electric mixer, cream together the shortening and sugar. Add eggs, beating well after each, then the vanilla. Sift the flour with baking soda and salt, then add to the mixer bowl, alternating with buttermilk. Pour batter into 2 greased and floured 9” cake pans, then bake in a pre-heated 375-degree oven for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
(Cake can also be baked as a sheet cake in a 9×13 pan at 350-degrees for 35 minutes.)