How To Make White Velvet Cake.

Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
INGREDIENTS:

Sift together and set aside:

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour                                                                           
• 1/2  teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar 

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 3 tablespoons good quality vanilla extract

Beat in, one at a time,

• 3 large eggs

Fold in the dry ingredients alternately with:

• 1 1/2 cups buttermilk
  
  

METHOD OF PREPARATION
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
This cake was frosted with Marshmallow Frosting but any good vanilla frosting is great on this cake

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