1 1/2 c. cake flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. butter
2/3 c. sugar
2 well beaten eggs
1/2 c. milk
1/2 tsp. vanilla

Sift flour, measure and sift 3 times with baking powder and salt. Cream butter until soft and gradually blend in sugar. Add eggs and beat until smooth and fluffy. Add dry ingredients and milk alternately beating after each addition, beginning and ending with flour. Add vanilla. Bake in a well buttered 8 inch square cake pan in moderate oven (350 degrees) until golden brown, or 30 minutes. Cool on cake rack. Spread top and sides with Cinnamon Butter Frosting.

CINNAMON BUTTER FROSTING:

1/4 c. butter
2 c. sifted confectioners' sugar
1/8 tsp. salt
3 tbsp. cream
1 tsp. cinnamon

Cream butter until soft. Slowly stir in 1 cup sugar and the salt. Add additional sugar alternately with cream, beating thoroughly after each addition until creamy and smooth. Beat in cinnamon. Additional cream may be added to give frosting spreading consistency. Makes frosting to cover top and sides of two 8 inch layer cake or 2 dozen cupcakes.