Yellow Cake w/ Creamy Chocolate Frosting

                                   Yellow Cake w/ Creamy Chocolate Frosting
                                    (from The Kitchen Counter Cooking School )


3 cups sifted cake flour, or 2 1/2 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
6 Tbsp. unsalted, softened butter
1 1/2 tsp. vanilla
2 eggs
1 1/3 cups milk

Preheat oven to 350 degrees. Grease the bottoms of two 8-inch round cake pans; line the bottoms with wax or parchment paper. Sift together the flour, baking powder, and salt; set aside.

With an electric mixer on medium-high speed, beat the sugar and butter together until they become light and fluffy, at least 5 minutes.

Add the vanilla, then beat in the eggs one at a time until thoroughly incorporated, about 4 minutes.

Next, add one-third of the flour mixture, then half the milk, then more flour mixture, then the rest of the milk, and end with the rest of the flour mixture, beating well after each addition. When its all combine, beat for one more minute.

Spread the batter evenly into the prepared pans. Bake for 25 to 35 minutes, until a wooden pick inserted in the center comes out clean. Cool for at least 10 minutes before removing from the pans. Cool completely before frosting.

Creamy Chocolate Frosting

2 3/4 cups confectioners' sugar
6 Tbsp. cocoa powder
6 Tbsp. butter, softened
5 Tbsp. evaporated or 2 % milk
1 tsp. vanilla extract

Sift together the confectioners sugar and cocoa; set aside.

Using a mixer or a beater, cream the butter until smooth. Gradually shake in the sugar-cocoa mixture, alternating with the milk. When all is combined thoroughly, add the vanilla. Beat until light and fluffy. add more milk or cocoa powder if needed to adjust consistency and taste.

**This cake was a family favorite!!! Gone in 24 hours!**