1-2-3-4 BASIC YELLOW CAKE
“This recipe has been in my family for more than 4 generations, originating with my grandmother, Mary Eunice Lilly E. Davis. I can remember my grandmother always baked a cake using this recipe when she would come to visit. She would use either a chocolate frosting or our favorite was caramel icing.”
Makes 3 8” layer cake rounds.
1 c. unsalted butter, softened
2 c. granulated sugar
3 c. all-purpose flour
4-6 large eggs (I generally use six)
1 c. milk
2 tsp. vanilla
3 tsp. baking powder 
¼ tsp. salt
Preheat oven to 350°F. Grease and flour 3 8-inch cake pans and line bottom of the pans with parchment paper. Cream butter, sugar and vanilla together; add eggs one at a time beating together after each addition. Sift together flour, baking powder and salt. Add flour mixture alternately with milk. Bake cake layers for approximately 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack...