1 1/2 c. flour
1 c. sugar
1 (3 oz.) pkg. regular vanilla pudding and pie filling mix (NOT instant)
2 tsp. baking powder
1 tsp. salt
1/2 c. milk
1/2 c. vegetable oil
4 eggs, beaten

Combine flour, sugar, pudding mix, baking powder and salt; mix well. Combine milk, oil and eggs, stirring to mix well. Stir liquids into flour mixture. Beat with spoon or whisk 75 strokes until well blended. Pour 2 cups of the batter into greased 7-inch plastic cake pan. Reserve remaining 2 cups batter. Microwave on high (100% power) 4 1/2 to 6 1/2 minutes or until cake begins to pull away from sides and cake top is no longer wet.

Rotate cake 1/4 turn every 2 minutes if it seems to be cooking unevenly. Let stand 3 minutes; invert onto serving plate. Pour remaining 2 cups batter into a greased 7-inch plastic cake pan. Microwave as directed above. Let stand 3 minutes; invert onto serving plate. Cool and frost as desired. Makes two 7-inch cake layers.