Buttermilk Cake

• 1 c. white shortening (not butter or margarine)
• 3 c. sugar
• 1 tsp. vanilla
• 5 large eggs
• 1 c. buttermilk
• 1/2 tsp. baking soda
• 3 c. flour

1. Beat together the shortening, sugar and vanilla with mixer until mixture looks like ice cream.
2. Thoroughly beat in eggs, one at a time.
3. In a 1-pint measuring cup or bowl, stir together buttermilk and soda (mixture bubbles up).
4. By hand, stir the flour in several additions into the creamed mixture, alternating with the buttermilk mixture and mixing only until smooth.
5. Turn into a 10-inch angel cake pan.
6. Bake in preheated 325u0b0 until cake tester comes out clean, 1 hour and 20 minutes.
7. Cool on wire rack for 10 minutes; loosen edges.
8. Turn out on rack with another rack, turned right side up.
9. Cool completely.

white shortening, sugar, vanilla, eggs, buttermilk, baking soda, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879076 (may not work)