Ingredients:
- 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 extract
- 2 eggs
Directions:
- Preheat the 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 softened 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 an additional 2 minutes.
- Pour the batter into the prepared pans, dividing it equally between them.
- Bake for 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, then turn the cakes out onto a cooling rack to cool completely.
- Frost with your favorite frosting. The recipe suggests using “Perfectly Chocolate” Chocolate Frosting.
“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
Instructions for Frosting:
- Melt butter and stir in cocoa.
- Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
- Add more milk if needed. Stir in vanilla.
- Apply about 2 cups of frosting to the cake.
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