3 c. sifted Swans Down cake flour
4 tsp. Calumet baking powder
1/4 tsp. salt
1 2/3 c. sugar
1/2 c. softened butter or other shortening
3 eggs, well beaten
1 1/4 c. milk
1 tsp. vanilla

Sift flour once, measure, add baking powder, salt, and sugar and sift together three times. Add butter. Combine eggs, milk and vanilla and add to flour mixture, stirring until all flour is dampened. Then beat vigorously one minute. Bake in three greased 9" layer pans in moderate oven, 375 degrees, 25 minutes. Spread Creole Butter Frosting (double recipe) between layers and on top and sides of cake. If desired, flavor cake with 1/2 teaspoon orange extract of 1 tablespoon grated orange rind; spread orange marmalade between layers and sift powdered sugar over top of cake.

CREOLE BUTTER FROSTING:

1 1/2 tbsp. butter
2 c. sifted confectioners' sugar
1 tbsp. Baker's Breakfast Cocoa
1/8 tsp. salt
3 1/2 tbsp. strong coffee (about)
1 tsp. vanilla

Cream butter. Sift sugar, cocoa and salt together. Add part of sugar mixture gradually to butter, blending after each addition. Add remaining sugar mixture, alternately with coffee, until of right consistency to spread. Beat after each addition until smooth. Add vanilla. Makes enough frosting to cover tops of two 9" layers, or top and sides of 8"x8"x2" cake.