• Preheat the oven at 325 degrees Fahrenheit. Prepare your baking container. Today, I used the half sheet pan. I sprayed with a light amount of oil. If baking in two 9-inch round cake pans, then I would butter and flour them. Cut 2 circles of parchment paper and line the bottoms. This will assure that your cakes come out after baking.
• Sift together the flours, baking soda, baking powder, salt and sugar. Set this aside.
  
• In a mixing bowl, beat together the vegetable oil, shortening and vanilla. Beat until light, fluffy, and creamy.
  
• Add the eggs one at a time.
• By hand, fold in the dry ingredients alternately with the buttermilk.
  
• As soon as the batter comes together and there are no lumps, pour into your baking container(s).
  
• Bake for 30-35 minutes or until the cake springs back or until a wooden toothpick inserted in the center comes out clean.
• Cool the cake before frosting.
  

Buttercream Frosting

• Use a hand-held or stand mixer to make the frosting. Make sure that the butter is room temperature. This will help it whip up nice and smooth. Beat butter with a mixer on medium speed until whipped. Approximately 1-2 minutes.
  
• Reduce speed to medium-low, and continue to beat, gradually addingthe powdered sugar 1 cup at a time.
• Once all the powdered sugar has been incorporated, add the vanilla. Add the cream 1 tablespoon at a time until the desired consistency is reached. Raise the speed to medium-high; beat until pale and fluffy, about 3 minutes more.