Tiered Dogwood Blossom Cake - shortening

Method

• Grease and flour 1 (14-inch) round cakepan; set aside.
• Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
• Combine cake flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
• Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold into cake batter. Spoon batter into cakepan.
• Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 15 minutes; remove from pan, and let cool completely on wire rack.
• Wrap layer in plastic wrap, and freeze 2 hours.
• Note: One recipe will make 2 (10-inch) layers and 2 (6-inch) layers. Spoon 5 cups batter into each of 2 greased and floured 10-inch round cakepans, and 2 cups batter into each of 2 greased and floured 6-inch round cakepans. Bake the 10-inch layers 30 minutes and the 6-inch layers 22 minutes or until a wooden pick inserted into the center comes out clean. Layers may be frozen up to 1 month. Unwrap and thaw at room temperature 2 hours.