Bonnie Butter Cake

This is a long time family favorite and comes to us from an old Betty Crocker Cookbook. It's delicious and moist and the variations are limitless. This one was layered with a glossy lemony cream cheese icing. You can go with a rich fudge frosting or simply dust it with powdered sugar. It's also my "go to" cake whenever anyone requests a strawberry shortcake. Layer it with some whipped cream and fresh strawberries and you're good to go!

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

Heat oven to 350 F. Grease and flour 2 9" layer pans. Set aside. Mix sugar, butter, eggs and vanilla until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 30 to 35 minutes. Cool in pan about 10 minutes, then turn out onto wire rack. Cool completely before assembling with your choice of frosting.

Tips:
One of the great things about this recipe is that you can bake it in any of several different cake pans. 2 9" layer pans, 3 8" layer pans, a 9x13 pan, a tube or Bundt pan, even muffin tins! Just be sure to adjust your baking time. Oblong pans will take about 10 minutes longer, smaller pans or muffin cups will take about 10 minutes less. You'll know that it's done if the top springs back when lightly tapped.
Oh, and on another important note, I recently read that a woman who is diabetic uses this recipe and swaps out the sugar for a sugar substitute and the recipe still works out fine!