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1
Grease and lightly flour two 8x11/2-inch round cake pans or grease one 13x9x2-inch baking pan; set the pan(s) aside.
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2
In a medium bowl stir together the flour, baking soda, and salt; set aside.
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3
In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
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4
Add brown sugar and vanilla; beat until well combined.
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5
Add egg yolks 1 at a time, beating well after each addition.
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6
Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined.
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7
Thoroughly wash the beaters.
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8
In a medium mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight).
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9
Gently fold egg whites into the beaten mixture.
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10
Spread batter into the prepared pan(s).
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11
Bake in a 350 degree F oven for 30 to 35 minutes for the 8-inch pans or 35 to 40 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted near centers comes out clean.
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12
Cool cake layers in pans on wire racks for 10 minutes.
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13
Remove cake layers from pans; cool thoroughly on racks.
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14
Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
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15
In a screw-top jar combine 1 cup milk and 1/4 cup flour.
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16
Cover and shake well.
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17
Place milk mixture in a small saucepan.
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18
Cook and stir over medium heat until thickened and bubbly.
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19
Reduce heat; cook and stir for 2 minutes more.
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20
Remove from heat.
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21
Transfer cooked mixture to a small bowl.
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22
Cover surface with plastic wrap and refrigerate at least 2 hours or until thoroughly chilled.
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23
In a large mixing bowl beat 1 cup butter, 1 cup sugar, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy and sugar is almost dissolved.
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24
Add the chilled cooked mixture, 1/4 at a time, beating on medium speed after each addition until smooth.
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25
Frost.
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26
Cover and store cake in the refrigerator for up to 3 days.
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27
Let stand at room temperature for 30 minutes before serving.
