2 sticks butter
2 c. sugar
4 eggs
2 1/2 c. Swans Down cake flour
1/2 c. self-rising flour
1 c. milk
1 tsp. vanilla

Have butter and eggs at room temperature. Cream butter until fluffy. Mix in sugar, beating well, alternating with eggs. Sift both flours together and add to mixture, alternating with milk. Mix well and add vanilla. Bake at 325 degrees for about an hour or until done when tested. The light, fluffy texture of this cake is dependent upon the use of Swans Down cake flour. Do not substitute another brand as it will make a difference.