1. Beat butter and shortening at medium speed with
an electric mixer until creamy; gradually add
sugar, beating until blended. Add eggs, 1 at a
time, beating just until blended.
2. Combine cake flour and next 3 ingredients; add
to butter mixture alternately with buttermilk,
beginning and ending with flour mixture. Beat at
low speed until blended after each addition. Stir
in vanilla.
|
3. Pour 7 cups batter into a greased and floured
13- x 9-inch pan, reserving remaining 1 cup
batter.
4. Bake at 350° for 35 minutes or until a wooden
pick inserted in center comes out clean. Cool in
pan on a wire rack 15 minutes; remove from pan,
and cool completely on wire rack.
|