• 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:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round baking pans.
2. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
3. Add the softened butter, milk, and vanilla extract to the bowl. Using a hand mixer, beat the mixture for 2 minutes, scraping down the sides of the bowl occasionally.
4. Add the eggs and continue to beat for an additional 2 minutes.
5. Evenly divide the batter between the prepared pans.
6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
8. Once cooled, frost with your favorite frosting.

“Perfectly Chocolate” Chocolate Frosting

Ingredients:

• 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 additional as needed
• 1 teaspoon vanilla extract

Directions:

1. Melt the butter in a medium saucepan over low heat.
2. Stir in the cocoa powder until smooth.
3. Alternately add powdered sugar and milk, beating on medium speed to achieve a spreading consistency. Add more milk, if necessary.
4. Stir in the vanilla extract.
5. Use immediately to frost the cooled butter cakes.