1 c. shortening
2 c. sugar
3 1/2 c. all-purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk
1 tsp. vanilla extract
6 egg whites, stiffly beaten

Cream shortening and sugar until light and fluffy. Sift together flour, soda, baking powder and salt. Combine buttermilk and vanilla. Add dry mixture to creamed mixture alternately with buttermilk, beating constantly after each addition.

Spoon batter into three 8 inch greased layer pans or a greased bundt pan. Bake at 350 degrees for 25 to 30 minutes for the layers, or 50 minutes for the bundt cake. Yield 12 servings.