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Equipment You Will Need:
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2 - 9 inch round cake pans.
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sifter.
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large mixing bowl.
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measuring cups.
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measuring spoons.
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wooden spoon.
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electric mixer.
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small bowl.
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rubber spatula.
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toothpicks.
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2 cooling racks.
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oven mitts.
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metal spatula.
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Directions:
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Grease and flour the cake pans. Pre-heat the oven to 350*F.
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Measure out the sifted four, baking powder, salt and sugar and mix together in the large bowl.
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Add the melted butter and the milk to the flour mixture and stir with the wooden spoon.
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Beat the mixture for 1 minute with the electric mixer.
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Break the eggs into the small bowl. add them with the vanilla to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula.
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Pour the cake batter evenly into the two cake pans. Bake for 25 - 30 minutes.
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Test the cakes with a toothpick. When they are done, use oven mitts to take them from the oven. Let them cool in the pans for 10 minutes.
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Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans.
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Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the two racks together and flip the whole thing over. The cake is now upside-down on the rack.
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Gently lift off the pan and transfer your cake to a plate. Repeat with the other cake.
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Let the two layers cool completely before frosting.
