2/3 c. butter, softened
1 3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
3 c. cake flour or 2 3/4 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk

If using self-rising flour omit baking powder and salt.

Heat oven to 350 degrees. Grease and flour baking pan 13x9x2 or 2 (9-inch) round cake pans.

In large mixing bowl mix butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. On low speed mix in flour, baking powder, and salt alternately with milk.

Pour into pan(s). Bake oblong 45-50 minutes; layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.

FRENCH SILK FROSTING:

2 2/3 c. confectioners sugar
2/3 c. soft butter
2 oz. melted unsweetened chocolate, cooled
1 tsp. vanilla
2 tbsp. milk

In small mixer bowl blend sugar, butter, cooled chocolate, and vanilla on low speed. Gradually add milk; beat until smooth and fluffy.