|For 2-layer-size cake|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|For 1-layer-size cake|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Grease and lightly flour baking pans. For 2-layer-size cake, use two 8 x 1 1/2-inch or 9 x 1 1/2-inch round baking pans, or one 13x9x2-inch baking pan. For 1-layer-size cake, use one 8x1 1/2-inch or 9 x 1 1/2-inch round baking pan, or one 8x8x2-inch baking pan. Set aside. In a small mixing bowl stir together the flour, baking powder, and salt.
In a mixer bowl beat butter or margarine with an electric mixer till softened (about 30 seconds). Add sugar and vanilla. Beat till well combined.
Add eggs, one at a time, beating for 1 minute after each. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just till combined. Turn batter into the prepared pans. Bake in a 350° oven for 30 to 35 minutes for all cake sizes or till done. Cool cake in pan for 10 minutes. If desired, remove cake from pan, then cool completely.