This is my go to fancy, vanilla cake recipe. It is very easy, but has amazing flavor. I usually serve it with a raspberry layer and a buttercream frosting. I usually spread it over a whole sheet pan, then cut it in half for my layers. Then you don't have to do surgery to split a cake. I'm not entirely sure where the original recipe came from, except her name was Rose.
2 3/4 cups sugar
3/4 cup salted butter, softened
3/4 cup shortening
2 tsp. vanilla extract
5 eggs
3 cups all-purpose flour
1 tsp. baking powder
1tsp. salt
3/4 cup evaporated milk
1/4 cup sour cream
1. Preheat oven to 325F.
2. Cream together the sugar, butter and shortening until smooth; then beat in vanilla. Add eggs, one at a time, until fluffy.
3. In a separate bowl, sift together the dry ingredients (flour, baking powder and salt). Add this flour mixture and the evaporated milk to the original mixture alternately; ending with milk. Beat for 2 minutes on medium speed, then fold in the sour cream.
4. Spread onto a parchment lined half sheet pan. Bake for 25-35 minute, or until a toothpick inserted in the middle comes out clean (check at 25 minutes).
