Yellow Cake, Moist From Scratch

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 16 ounces cake flour
• 3 1/2 ounces jello instant vanilla pudding mix, dry can be other flavor of your choice
• 2 1/2 teaspoons baking soda
• 8 ounces vegetable shortening, high ratio must be
• 14 ounces sugar
• 1/2 teaspoon extract, butter flavor
• 1/2 teaspoon extract, almond flavor (optional)
• 1/2 teaspoon extract, optional additional flavor of your choice
• 3 eggs, larg room temptature
• 8 ounces warm water
• 5 ounces coffee creamer, non dairy dry flavor of your choice

Recipe

• 1 preheat oven 325, place oven rack to your 3 level.
• 2 collar (i do 2in above pan) and line your pans with parchment.
• 3 whisk together cake flour, jello dry pudding mix, baking soda. set aside.
• 4 mix warm water and non dair creamer. whisk until creamer fully incorporated. set aside.
• 5 beat high ratio shortening on level 2-4 in your mixer for 2-3 minute.
• 6 incorporate sugar, beat on level 2 for 3-5 minute will become pasty, scrape down the bowl.
• 7 add extracts, one at a time. beat on level 2 for 3 minute scrape down the bowl half way through.
• 8 increase speed to level 4 for 2-3 minute set back speed to level 2.
• 9 add eggs, one at a time. make sure the egg is fully incorporated and the bowl has been scraped down before adding next egg.
• 10 add flour mix and creamer mix in 3 parts. make sure the flour/creamer is fully incorporated and the bowl has been scraped down before you add the next part.
• 11 place in two 9" rounds. be sure to collar (at least 2in. above pan) and line the bottom of your pan.
• 12 bake for 30-45 minute.