1 c. butter (Sugar Creek),
2 c. sugar
3 c. flour (Swans Down cake
1 tsp. baking powder
1 tsp. salt
1 c. milk
1 tsp. vanilla
Sift flour with baking powder and salt. Cream butter;
gradually add sugar. Beat until light and fluffy. Stir in
vanilla. Beat in eggs, one at a time. Add flour mixture
alternately with milk; beat smooth after each addition. Pour
into three 9-inch layer pans which have been lined on bottom
with papers. Bake at 350 degrees for 25 to 30 minutes or until cake
tests done. Cool; fill and frost with about 2 1/2 cups of your
favorite butter cream frosting.
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