Seriously, this is the best cake I have EVER made.  It is a very simple recipe- and call me slow if you must- but I found the secret to making the cake spongey and soft.  Ready????

Yellow Cake

2c sifted flour (you can be fancy and use cake flour, but I used all purpose flour and it worked just fine)
2t baking powder
1/2c butter- at room temperature
1c sugar
3 eggs
3/4c milk
1t vanilla extract (use the real stuff)

Sift flour & baking powder together and set aside.  Beat butter until creamy, add sugar and mix until light & fluffy.  Add eggs one at a time -beat on medium for about a min after each egg.  Add milk & flour alternatively, a little at a time, mixing really well between.  Add vanilla, and mix on medium for a min to a min and a half.

Pour into 2 greased & floured 8″ or 9″ round pans and bake at 350 for about 28 min.  The cake is done when the center can be gently pressed down and springs back up.

For Chocolate Frosting

1/2c cocoa powder
2 1/3c powdered sugar
6T butter (at room temperature)
1/4-1/3c heavy whipping cream (milk works too)
1t vanilla.

Combine powdered sugar and cocoa powder in bowl and set aside.  Beat butter with 1/4c cocoa/sugar mix.  Add whipping cream and cocoa mixture alternatively, a little at a time, until you reach spreading consistency.  You may need to add more sugar or whipping cream to get it just right.

When cakes are cooled, frost and EAT!!

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