White Cake Recipe

One even half cupful of butter and an even cupful of sugar, creamed

until it is light and foamy. To one and one-half cupfuls of flour add

two level teaspoonfuls baking-powder, and sift several times. Then into

the creamed butter and sugar pour one-half cupful milk, alternately, a

little at a time, with the flour. Before putting in the last of the

flour, stir extra well, then put in one teaspoonful vanilla and the

stiffly beaten whites of the eggs, mix as little as possible, to stir

through, and then add the last of the flour. Bake either in a loaf or in

two layer tins. The layers can be put together when cold with either the

icing already given or this chocolate frosting:

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