2 1/4 c. sifted Presto cake flour
1 1/4 c. sugar
1/2 c. cocoa
1/2 tsp. baking soda
2/3 c. butter
1 c. milk
1 1/2 tsp. vanilla flavor
2 eggs

Preheat oven to 350 degrees. Grease two 8-inch layer cake pans. Line bottom of pans with wax paper. Stir butter to soften in a larger mixing bowl. Sift Presto cake flour, sugar, cocoa and baking soda together over butter. Add milk and vanilla flavor. Stir until dry ingredients are completely moistened. Beat 1 minute with medium speed on electric mixer.

Add eggs and beat eggs in mixture for 1 1/2 minutes with medium speed electric mixer. Pour into prepared pans. Bake for 40 to 45 minutes or until cake springs back when touched lightly with fingers. Let cool for approximately 1 hour and frost with canned frosting.