1 cup buttermilk or sour milk (to sour 1 cup sweet milk, add 1 tablespoon vinegar or lemon juice. Let stand in warm place an hour or so.)
½ to 2/3 cup eggs (2 large), unbeaten
Baking Powder
Use 1¼ teaspoon for double-action type i.e. Clabber Girl, Calumet, Davis or KC
Use 1½ teaspoon for phosphate type i.e. Rumford, Dr. Price’s
Us 1¾ teaspoon tartrate type
Directions:
Have ingredients at room temperature. Shortening should be soft, not melted. Preheat oven to 350°.
Grease and flour two(8-inch) round layer cake pans or (one) 8½-inch square pan.
Sift flour before measuring. Measure dry ingredients (level measurement) before starting. Then sift together with flour into bowl.
Add shortening and buttermilk and beat vigorously with spoon (up and over motion) or mix with electric mixer on slow to medium speed for 2 minutes by clock. Scrape bowl frequently. (If beating by hand, you can rest a moment…but count only actual beating time).
Add eggs and continue beating 2 more minutes, scraping bowl frequently.
Pour into prepared pans. Bake round layers 30 to 35 minutes or square 45 to 50 minutes.
