ONE HUNDRED YEAR OLD BUTTER CAKE

YOU’LL NEED:

2 C. all-purpose flour, sifted
1 1/4 C. sugar
1 Tbsp. baking powder
1 Tsp. salt
1/2 C. butter, softened
1 C. milk
1 Tsp. vanilla extract
2 Eeggs
“Perfectly Chocolate” Chocolate Frosting
1 Stick (1/2 cup) butter or margarine
2/3 C. Hershey’s cocoa
3 C. powdered sugar (confectioners’ sugar)
1/3 C. milk (plus an additional few drops to make a nice consistency)
1 Tsp. vanilla

HOW TO MAKE:

1-Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
2-In a large mixing bowl sift together the flour, sugar, baking powder and salt.
3-Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
4-Add eggs and beat for 2 minutes more.
5-for batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
6-Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
7-Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey’s cocoa can
“Perfectly Chocolate” Chocolate Frosting
8-Melt butter. Stir in cocoa.
9- Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
10-Add more milk if needed.
11-Stir in vanilla.
12- About 2 cups frosting.

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