3 cups sifted cake flour (all purpose seemed to work fine for me)
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups sugar
2/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 1/4 cups milk
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. (I greased pans with shortening and sifted flour on top.) Sift together flour, baking powder and salt (I "sift" by combining ingredients and stirring with a wire wisk); set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired. Cake serves 12.