Homemade Yellow Cake with Blackberry Sauce

Preheat the oven to 350 degrees F. Grease and flour a 9″x 13″x 2″ pan.

Cream together the butter, shortening, and sugar for about 3 minutes, until light and fluffy. Beat in the eggs and yolks, one at a time. Add vanilla. Set aside.

In a separate bowl, double sift all the dry ingredients together (flour, baking powder and salt). Add this to the creamed mixture alternately with the milk. Mix well to combine, but don’t over beat. Pour into prepared pan. Spread with rubber spatula if necessary to smooth the top.

Bake for 40-45 minutes or until cake tests done. Cool.

Blackberry Sauce:

Place berries in a saucepan. Add sugar and 3 Tablespoons of water. Cook over medium heat, stirring gently to move sugar around a bit. Dissolve cornstarch in 1/4 cup of cold water. When berries come to a boil, add cornstarch mixture slowly to thicken. You may not need it all. It is thick enough when the sauce will coat the back of a teaspoon and leave a clean line when you run your finger through it. Add one pat of butter at the end, for richness and sheen.

Serve warm berry sauce over individual pieces of cake.