2 1/4 cups flour
1 1/2 cups sugar
3 1/2 ts baking powder
1 1/4 cups milk
1/2 cup butter (not margarine), softened
1 tbs vanilla
Preheat oven to 350°
Cut wax paper to fit the bottom of either (3) 9 x 1 1/2-inch round pans or one large baking dish. Butter, then place wax paper in the pan(s) and then butter the paper.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and whisk until well combines. Add the eggs and continue whisking until well combined. Pour batter into prepared pan(s). Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
Frost as desired. I'm a chocoholic so, of course ... I used chocolate frosting.
2-5 tbs corn starch
7 tbs butter
1 chocolate bar
pinch of salt
pinch of vanilla
powdered sugar to taste
milk to make desired consistency
Melt the chocolate and butter together. Add milk, vanilla, salt and sugar, continue stirring until it comes together, a few seconds. Keep the heat very low!
Add the cornstarch, 1 tbs at a time until you have the perfect frosting.
This is a really soft and easy yellow cake. It does fall apart quite easily though, but that doesn't effect it's yummy taste, I'm sure you will agree once you have tried it!