Ingredients:

(2 pans)					(1 pan)

2 1/2 cups all purpose flour			1 1/4 cups flour
1 1/2 teaspoons baking powder		3/4 tsp baking powder
1/2 teaspoon baking soda			1/4 tsp baking soda
1/2 teaspoon salt				1/4 tsp salt
1 1/3 cups milk				2/3 cups milk
1 tablespoon real vanilla extract		1/2 tbsp vanilla extract
1/2 cup salted butter softened			1/4 cup salted butter
1/2 cup vegetable oil			1/4 cup vegetable oil
2 cups granulated sugar			1 cup granulated sugar
2 whole large eggs				1 whole large egg
2 whole egg whites				1 whole egg white

Preheat oven to 325 degrees. Line baking pan with parchment paper 
and/or spray well with nonstick cooking spray and set aside. (See notes)

In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.

In a liquid measuring cup, stir milk and vanilla together. Set aside.

In a separate large bowl, mix butter, oil and sugar together until combined. 
Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. 
Scrape the sides of the bowl and mix again briefly.

Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. 
Scrape the sides and mix again to ensure a smooth batter. 
Divide evenly between baking pans and smooth the top. 
Bake 30-40 minutes in the lower 2/3rds of the oven. 
Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.

Cool 15-20 minutes in cake pans before trying to invert on cooling racks. 
Cool completely before frosting and decorating.