3/4 c. shortening
1 1/2 c. sugar
2 1/4 c. flour
1 c. milk
1 1/2 tsp. vanilla extract
5 egg whites

Cream shortening, gradually add sugar, beating well at medium speed with electric mixer. Add flour alternately with milk, beginning and ending with flour. Stir in vanilla. Beat egg whites until stiff peaks form. Gently fold into batter. Pour batter into two greased and floured round cake pans.

Bake at 350°F for 20 to 30 minutes. Cool in pans 10 minutes. Frost as desired.