For this I used flax eggs instead, which can be good if you are simply out of eggs! In one large bowl you will add all the wet ingredients mix well by hand. In another bowl mix the dry ingredients. Then slowly incorporate the dry to the wet ingredients. I use only organic ingredients, and strongly recommend.

Preheat oven to 350 degrees. Dust two 8 in cake pans with oil and flour of your choice. Prepare your flax eggs if you are using them or whisk three eggs, and cake batter. Bake for 45 minutes until golden brown. You can test with a toothpick by poking the cake down to see if the toothpick is dry. Let sit for at least 15 minutes when you take from oven. Then you can place on cooling rack. Prepare frosting while its baking and set inside fridgerator until cake is cool about 2 hours.

In a mixer add butter and shortening at medium speed, until blended then add powdered sugar and vanilla. Add water as needed, you may need a spoonful or two of water to get it the consistency needed.