Mix Batter - Makes enough for 2 (8" each) rounds or 1 bundt pan

1. Preheat oven to 325°
2. Butter and flour two 8” round pans
3. In the large bowl, with a stand or hand mixer, mix butter, vegetable shortening and sugar with electric mixer until ingredients are combined and light in color, scraping down the sides of the bowl as needed
4. Add eggs and beat until combined
5. Add half of the flour, beating on low or by hand until combined
6. Mix in baking powder, baking soda and the remaining flour
7. Fold in the sour cream and vanilla. The mixture will be thick

Portion & Bake

• For 8" Round Cake Pans:

1. Spread ¼ of the batter into each pan
2. Mix together 2 tsp cinnamon and ¼ cup sugar and sprinkle a generous amount onto each layer of batter, reserving some for the top layer
3. Divide the remaining batter between the two pans each and spread evenly. Sprinkle more of the cinnamon-sugar mixture on the top of each layer
4. Bake 8" round cakes 35-45 minutes, or until the top forms a crust and the cake starts to pull away from pans. Remove and cool completely

• For Bundt Pan:

1. Layer batter and cinnamon-sugar mix as above
2. Bake about 50-60 minutes, again, as above, looking for the cake to start pulling away from the pan. Remove and cool completely

Make Icing & Serve

1. While cake is cooling, make the icing. Melt butter and milk a in small saucepan on medium heat, then bring to a simmer (low boil)
2. Turn off heat and whisk in confectioners sugar gradually until dissolved and you reach a consistency that will drizzle, but is not too runny
3. Set aside and allow icing to cool 2-3 minutes, then stir in the vanilla extract
4. For 8" Round Cake Pans: Drizzle icing over the cooled cakes
5. For Bundt Cake: Once cooled removed from the pan and punch holes in the top and sides with a fork.  Then drizzle icing over the cake

Note: The cooled cakes freeze really well.  Serve one and freeze the other for future use. Bring to room temperature or reheat briefly at 325º to serve