1 c. butter
2 c. sugar
3 c. flour
4 eggs
1 c. milk
3 tsp. baking powder
1 tsp. vanilla
Pinch of salt

Beat butter and sugar until creamy; add eggs, one at a time alternately with milk and flour with which baking powder and salt have been added and sifted together. Grease and flour cake pans. Bake at 350 degrees until done.

CHOCOLATE FROSTING:

2 c. white sugar
4 tbsp. cocoa
1 tbsp. flour
1 sm. can pet milk
1 stick butter
1 tsp. vanilla

Mix cocoa, sugar and flour; mix well. Add milk and butter. Bring mixture to a boil and continue to boil for 2 minutes, stirring all the time. Remove from heat, add vanilla and beat until creamy. Spread between layers. If you like more frosting between layers and over cake, double recipe.

This cake recipe was handed down to me from my mother, Betty Penny Baker which was handed to her from her mother, Blannie Mills Penny.