Classic Butter Cake

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup butter, softened
4 eggs
1 tablespoon vanilla
1 cup milk

Heat oven to 350 degrees. Grease and flour 2 (9-inch) round baking pans. Set aside. Stir together flour, baking powder and salt in large bowl. Set aside.

Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed.

Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or until toothpick inserted near center comes out clean. Cool on wire racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely. Prepare your favorite frosting. Frost cake. Makes 12 servings

Buttercream Frosting
3/4 cup butter, softened
6 cups powdered sugar
1/8 teaspoon salt
1/3 cup half & half
1 teaspoon vanilla
2 tablespoons light corn syrup

Beat butter in large mixer bowl at medium speed until creamy. Gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed. Stir in corn syrup.