Old fashioned butter cake recipe :


2 cups all-purpose flour, sifted


1 1/4 cup sugar


1 tablespoon baking powder


1 teaspoon salt


1/2 cup butter, softened


1 cup milk


1 teaspoon vanilla extract2 eggs


Preheat oven to 350*F. Grease and flour two 8 inch x 2-inch baking pans and set aside.


In a large mixing bowl sift together the flour, sugar, baking powder, and salt.


Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.


Add eggs and beat for 2 minutes more.


Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven.


Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.


Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey’s cocoa can.


“Perfectly Chocolate” Chocolate Frosting


1 stick (1/2 cup) butter or margarine


2/3 cup Hershey’s cocoa


3 cups powdered sugar (confectioners’ sugar)


1/3 cup milk (plus an additional few drops to make a nice consistency)


1 teaspoon vanilla


Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting