1 cup shortening
2 cups sugar
3 cups self-rising flour, sifted
4 eggs (well beaten)
1 cup milk
1 teaspoon vanilla
Cream shortening and sugar; add eggs; mix vanilla in milk and alternate, adding small amounts of flour and milk and vanilla mixture, stirring until all ingredients are well blended. Beat on high speed for two minutes, and pour into greased pans, muffin rings or loaf pans. Bake at 350 degrees for about 33 minutes.
Note: This is a “basic” cake recipe — an excellent foundation for strawberry short cake. Or, a delicious “dump cake” can be made by halving the ingredients (l/2-1-1 ½ – 2 cake) and pouring batter over a can of strawberries, blueberries, peaches, apples, etc.