This recipe is really great and versatile. to the base cake you can add an assortment of flavours and fruits.
2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 tbsp of yoghurt
1 cup milk
1 teaspoon vanilla extract
Note: You may need more milk to get the desired consistency... It should be soft and creamy :)
DIRECTIONS (Here are a few Variations):
For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add yoghurt, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
Variation for a Carob Cake: Add 1/4 cup carob powder to the basic cake mix prior to adding the milk. (Although, the other carob cake recipe is much better than this one :)
Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.