This has to be my favorite cake of them all - just plain white cake with buttercream. Mmmmmmmm!
White Cake Supreme
2 1/4 c. flour, sifted
1 c. milk
3/4 c. Crisco or other shortening
1 tsp. salt
1 1/2 c. sugar
3 tsp. baking powder
1 1/2 tsp. vanilla
5 egg whites, beat until stiff
Add sugar to softened shortening and cream until light and fluffy. Beat for about 8 to 10 minutes at high speed on mixer. Add vanilla.
Sift flour with salt and baking powder. Beginning and ending with flour mixture, alternately mix flour mixture and milk to the creamed mixture. Beat well after each addition. Stir in the stiffly beaten egg whites.
Pour into 2 (9 x 1 1/2 inch) round cake pans which have been paper lined and bake in 375 degree oven for 18 or 20 minutes. Let cool before frosting.
1/2 C. unsalted butter, softened
3 C. powdered sugar, triple sifted
1 t. vanilla
2 to 3 T. cream
Beat butter at medium-high speed until creamy. Gradually beat in sugar until smooth. Beat in vanilla and 2 T. cream, adding additional cream if necessary to make of good spreading consistency.