Mrs. Sherwood L. Smith
Add together gradually:
- 1/2 lb soft butter creamed
- 2 cups sugar creaming well
- 8 egg YOLKS
Mixing and beating thoroughly
- 3 cups flour 3 times (reserving 1 tsp of flour cake pan)
- 3 tsp baking powder and sift again
Add gradually to creamed mixture, beating thoroughly. Add slowly -1 1/2 cups milk and continue beating. Pour batter into large greased and floured cake pan. Place in 250° preheated oven and increase to 300°. Bake till cake tester is free of dough and cake has shrunk from sides of pan.
Cool at least 45 minutes before frosting, using a Divinity icing, or any you prefer.