Yellow Cake + Butter Frosting

Preheat oven to 350 degrees F

Allow butter and eggs to stand at room temperature for 30 minutes

Lightly grease bottoms of two 8x8x2 inch square or 9x1 inch round cake pans.

Line bottom of pans with wax paper and grease and lightly flour bottom and sides of pans

In a medium bowl, stir together flour, baking powder and salt- set aside

In a large mixing bowl, beat butter with an electric mixer on med-high speed for 30 min

Gradually add in sugar (1/4 cup at a time), and beat on med speed until well combined

Scrape sides of bowl and continue beating for 2 min. Add eggs 1 at a time, beating after each addition.

Add in vanilla

Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined

Beat on medium heat for 20 seconds more, and spread batter into pans

 Bake for 20 to 35 min, or until toothpick comes out clean. Let cool, then frost

For Chocolate Frosting:

Same as butter frosting, except reduce powdered sugar to a total of 8 1/2 cups and beat 1/2 cup unsweetened cocoa powder into butter

For Lemon or Orange Butter Frosting:

Same as Butter Frosting, but substitute lemon juice or orange juice for the milk and add 1/2 tsp lemon zest or orange zest

For the Butter Frosting

In a very large mixing bowl, beat butter until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the milk and vanilla.

Gradually beat in the remaining powdered sugar. Beat in enough additional milk to reach desired consistency. If desired, tint with food coloring. This frosts the tops and sides of 2 9inch cakes