This yellow cake recipe comes from 'Betty Crocker's Cookbook: Everything You Need To Know To Cook Today'. It can be made either in round pans or a 9 X 13-inch rectangular (the pan I used for this recipe). For frosting, you can use your favorite recipe, or buy your favorite brand.
*Instead of using flour and shortening to grease the pan or pans, you can just use nonstick baking spray; that's what I used and it worked just fine.
Grease bottom and sides of a rectangular pan, 13 X 9-inches, 2 round pans, 9 X 1 ½ -inches, or 3 round pans, 8 X 1 ½-inches with shortening and lightly flour.*(see my notes)
Beat all ingredients with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan(s).
Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.
Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack.