2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
¼ teaspoon salt
4 tablespoons butter or other shortening
1 cup sugar
1 egg, unbeaten
¾ cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together well. Add egg and beat very thoroughly. Add flour, alternately
with milk, a small amount at a time. Beat after each addition until
smooth. Add vanilla. Bake in greased pan, 8 × 8 × 2 inches, in moderate
oven (350°F.) 50 minutes. Spread Chocolate Butter Frosting (page 17) on
top and sides of cake.
This cake may be baked in two greased 8-inch layer pans in moderate oven
(375°F.) 25 minutes.