• Cooking Time: 40 minutes
• Servings: 10
• Preparation Time: 30 Minutes
• 1 cup unsalted butter (2 sticks) room temperature
• 2 cups sugar (370 grams)
• 3 cups sifted flour (300 grams)
• 4 large eggs (room temp)
• 1 tablespoon baking powder
• 1/2 tsp salt
• 2 teaspoons vanilla
• 1 cup half and half (or buttermilk)

1. Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round layer cake pans or one deeper 9 inch pan, or bundt.
2. In large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3-4 minutes. Add eggs one at a time, beating well after each addition.
3. In medium bowl, stir together dry ingredients. Gradually add flour mixture to butter mixture alternately with milk, beating just until combined . Add Vanilla
4. Pour batter into prepared pans or pan. Bake until a woodenn pick inserted in center comes out clean. About 25 minutes for 2 small pans and 45-55 minutes for one large. Remove from oven and let cool 10 minutes. Remove from pans and let cool completely on wire rack. Frost if you must.

Sometimes she would add chocolate chips to the batter. Then you dont need to frost it. But any frosting is good with this cake.! I like coconut buttercream frosting made with coconut cream topped with shredded unsweetened coconut.