1 c. butter
2 c. sugar
4 eggs
1 tsp. vanilla flavoring
3 c. plain flour
3 tsp. baking powder
1 c. sweet milk
1/4 tsp. salt

Cream butter until soft. Add sugar and flavoring and beat until light and fluffy. Add eggs one at a time beating after each. Add dry ingredients and milk alternately. Divide batter between 4 pans which have been sprayed with Pam. Bake at 350 degrees for about 25 minutes but test for doneness and do not over cook. Turn out on wax paper.

CHOCOLATE ICING:

(This is sufficient to cover 4 layers well.) 8 tbsp. cocoa 12 tbsp. milk (canned) 2 boxes powdered sugar 2 tsp. vanilla 2 c. nuts, optional

Melt butter slowly. Stir in cocoa. Add milk. Keep heat low and stir constantly. When this begins to bubble stir in sugar and continue stirring. Cook on low about 3 minutes stirring constantly. It will feel thicker as you stir but do not over cook. If it does become too stiff just add some canned milk and thin it. Add flavoring last. Sometimes I use the mixer to beat it if it seems too lumpy. Spread between layers and on top.