CAKE

• 2 ½ cups Sifted Swans Down® Cake Flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup (1 stick) unsalted butter, softened
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• Sprinkles, for topping

FROSTING

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups  powdered sugar
• 1 teaspoon vanilla extract
• 3 ounces unsweetened chocolate, melted
• 1 to 2 tablespoons whole milk

1. PREHEAT oven to 350°F. Butter and lightly flour 2 (9-inch) rectangular layer pans.
2. MAKE CAKE: Sift flour once; measure and add baking powder, salt and sugar and sift once more.
3. MIX  softened butter, flour mixture, 3/4 of the milk and vanilla at low speed for 2 minutes.
4. ADD eggs and remaining milk and beat 1 minute more.
5. POUR batter into prepared pans. Bake 20 to 25 minutes, until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.
6. MAKE FROSTING: Cream butter and 2 cups powdered sugar in small bowl. Beat in vanilla and melted chocolate.
7. ADD remaining powdered sugar gradually, beating well after each addition.
8. THIN with milk to reach desired consistency; frost cake and top with festive sprinkles if desired.