Old Fashioned Butter Cake with Chocolate Icing

1910 Butter Cake

This HUNDRED YEAR OLD BUTTER CAKE RECIPE TASTE SO Good.  AND it is SO MOIST!!

What a beautiful cake recipe. This 100-year old treasure is a real keeper! It was discovered in an old McCall's cookbook published in 1910. You will fall in love with this fluffy, moist, easy-to-prepare cake. 

Preheat oven to 350*F.  

Grease and flour two 8 inch x 2 inch baking pans and set aside.

Ingredients: 

2 cups all-purpose flour, sifted

1  1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, soften

1 cup milk

1 teaspoon vanilla extract

2 eggs

In a large mixing bowl sift together the flour, sugar, baking powder, and salt.

Add butter, milk, and vanilla.  With a hand mixer, beat for  2 minutes, occasionally scraping down the sides of the bowl.  

Add eggs and beat for 2 minutes more.

Pour 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.

Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.

Frost with your favorite frosting.  My favorite chocolate frosting is on the back of the Hersey's cocoa can.  

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 cup) butter or margarine

2/3 cup Hershey's cocoa

3 cups powdered sugar (confectioners' sugar)

1/3 cup milk  (plus an additional few drops to make a nice consistency)

1 teaspoon vanilla

Melt the stick of butter in a heavy saucepan.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla. 

Makes about 2 cups frosting