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

Cream butter. Add sugar gradually, creaming until light. Add eggs and vanilla and beat until fluffy. Sift dry ingredients together, add to creamed mixture alternately with milk, beating after each addition. Beat 1 minute. Bake in 2 greased and lightly floured 9 x 1 1/2 inch round pans at 350 degrees for 30 to 35 minutes. Cool 10 minutes and remove from pan. Good when frosted with creamy while frosting and topped with drained crushed pineapple.