Buttermilk Layer Cake

Ingredients

• 0.5 teaspoon baking soda 
• 1.5 cups buttermilk 
• 3 large eggs 
• 2.5 cups flour all-purpose
• 0.5 teaspoon salt 
• 1 cup shortening 
• 2 cups sugar 
• 2 teaspoons vanilla extract 

Equipment

• frying pan
• oven
• hand mixer

Directions

1. Beat shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
2. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, salt, and soda; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium-high speed 2 minutes. Stir in vanilla.
4. Pour batter into 3 greased and floured 8-inch round cakepans.
5. Bake at 350 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.
6. Spread Caramel Frosting between layers and on top and sides of cake.
7. Chocolate-Buttermilk Cake: Substitute 1/2 cup cocoa for 1/2 cup flour.
8. Pour batter into a lightly greased 13- x 9-inch pan.
9. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean.