Buttermilk Cake - white shortening

Method

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