Mother's Day cake

Well my mom had requested that I make her another coffee cake like I made her on Easter, so I did make her a double batch cake (in a 13x9x2 pan) and she actually freezes it and takes out a piece when she wants one - so that was the first cake I made her.

Then, since the rest of us won't eat coffee cake, I made her a butter cake with chocolate frosting. I got the recipe from an old McCall's cooking school book from 1986 and I'll post the recipe below. Here's how her cake turned out:

I decorated the cake with multi-colored flowers using my piping bag and food coloring.

Here's the recipe for the butter cake:

2 1/2 Cups Flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350º. Grease and flour pan(s). Recipe calls for three 9" round pans but I used a sheet cake size.

Sift flour with baking powder and salt.

In large bowl on high speed, beat butter and 2 cups sugar until light. Add 4 eggs, one at a time; beat after each addition.

Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - 2 minutes.

At low speed, beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour. Add vanilla. Beat until smooth, about 1 minute.

Pour into pan(s), bake 25-30 minues or until suface springs back when gently pressed with finger. (Or toothpick comes out clean)

I really like this cake, it's a light butter yellow cake and you can use pretty much any kind of frosting you like with it. Enjoy!