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1
Preheat oven to 350u00b0.
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2
Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
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3
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
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4
Add the sugar gradually and beat until fluffy, about 3 minutes.
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5
Add the eggs one at a time, beating well after each addition.
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6
Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
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7
Divide batter among the cake pans.
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8
Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
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9
Let cakes cool in the pans for 10 minutes.
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10
Remove from pans and cool completely on wire rack.
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11
If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
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12
Spoon the batter into the cups about three-quarters full.
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13
Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
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14
Remove cupcakes from pans and cool completely on a rack before icing.
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15
When cake has cooled, ice between the layers, then ice top and sides of cake.
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16
To make the icing - place the butter in a large mixing bowl.
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17
Add 4 cups of the sugar and then the milk and vanilla.
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Beat until smooth and creamy.
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19
Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
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20
If desired, add a few drops of food coloring and mix thoroughly.
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21
Use and store icing at room temperature, as icing will set if chilled.
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22
Can store in an airtight container for up to three days.
