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1/2 lb. unsalted butter (softened but not melted)
1 lb. granulated sugar
1 1/2 teaspoon vanilla
4 eggs
14 oz. cake flour
1 tablespoon baking powder
1 1/4 cup milk
1 teaspoon salt
* optional: (take out and substitute for self-rising flour (14 oz.)

For Icing:

1 lb. unsalted butter (softened but not melted)
2 lbs. powdered sugar
small amount of milk

Equipment: 1 9x4-inch cake round or 22 cupcakes, mixer, parchment paper.

Preheat oven to 350°F.

Grease and flour pan or use cupcake paper liners. In a mixer, cream together softened butter and sugar. Add eggs, one at a time. Add vanilla. Sift together flour, salt and baking powder on parchment paper. Alternately add dry ingredients and milk until blended.

Note: Stop mixing when Blended!

Transfer batter into a prepared 9x4-inch cake round and place in preheated oven. Bake until golden and a cake tester inserted in cake comes out clean.

For Icing:

Mix together softened butter and powdered sugar Add milk (add more when needed) Mix until loose and rich.

For Multi-color Icing:

Add 1 tablespoon of vanilla extract. Add drops of food coloring and mix until to color desired.

Submitted by: Tamara
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