1 c. butter (1/2 lb.)
2 c. sugar (can use less)
3 c. cake flour
3 tsp. baking powder
4 eggs
1 c. milk
1/8 tsp. salt
2 tbsp. vanilla extract

Preheat oven to halfway between 350 and 375 degrees. Cream butter and sugar with electric mixer until very light and fluffy. Add eggs, one at a time, beating after each egg. Add salt and baking powder to flour and mix well or sift.

Alternate adding flour mixture and milk to butter/sugar/egg mixture, beating after each addition. Beat in vanilla. Cut a circle of waxed paper to fit in bottom of cake pans. Grease and flour both paper and pans.

Pour cake mixture into two cake pans. Bake 30 minutes or until knife inserted comes out clean. Remove from pans and cool. Remove waxed paper. Good with coconut or pineapple or your favorite frosting.

COCONUT 7-MINUTE FROSTING:

2 egg whites, unbeaten
1 1/2 c. sugar
1 1/2 c. grated coconut
5 tbsp. cold water
1/4 tsp. cream of tartar or scant 2 tsp. white Karo syrup

Cook in double boiler 7 minutes (or less) stirring constantly with electric mixer. It is ready when stiff enough to spread. (For pineapple frosting, same as above, but substitute for coconut 1 1/2 cups well-drained crushed pineapple.)