2 1/3 c all-purpose flour
1 Tablespoon baking powder
3/4 Teaspoon salt
1 1/2 c white sugar
1/2 c shortening
2 eggs
1 c milk
1 Teaspoon vanilla
yield: 2  8 or 9″ cakes

Yellow Cake (Basic):
Mix egg whites until soft peaks form put aside. Sift together flour, baking powder, salt and sugar. Cut in shortening until fine crumbs are formed. Add egg yolks, milk and vanilla; beat at low speed for 1 minute then high for 2 minutes. Gently fold in egg whites. Pour batter into prepared pan/s. Bake at 350 for 25 – 30 min.
White Cake:
Prepare as for basic cake except use 3 egg whites in place of the whole eggs.
Chocolate Cake:
Add 1/4 c cocoa powder to the basic mix prior to adding the milk
Spice Cake:
Add 1 Teaspoon cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon ground all spice to the basic mix.
Lemon Cake:
Decrease milk to 2/3 and add 1/3 cup lemon juice.
Pineapple Upside Down Cake:
Melt 14 cup butter in the bottom of your pan. Add 2/3 cup brown sugar into the butter. Place crushed pineapple or slices onto the sugar. Pour prepared basic mix into the pan. Bake 350 for 30 – 35 minutes. Cool 5 – 10 minutes and invert on a cake plate to serve.
Tres Leches – Three Milk Cake
You will need a yellow cake mix baked as directed. Poke holes in the cake with a fork. Pour 1 can evaporated milk, 1 can sweetened condensed milk and 1 pint heavy whipping cream. Spread whipped cream over the top of the cake and sprinkle 5 oz of sweetened coconut on the top. Traditionally served with seasonal fruit.