Yellow Butter Cake with Chocolate Buttercream

Ingredients

Cake

2 cups Gold Medal™ all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup butter, softened

1 1/2 cups granulated sugar

3 eggs

2 teaspoons vanilla

3/4 cup milk

1/2 cup sour cream

Frosting

1 1/2cups butter, softened

3 cups powdered sugar

3/4 cup unsweetened baking cocoa

2 tablespoons milk

1 teaspoon vanilla


Directions

1 Heat oven to 350°F. Grease bottom and sides of 2 (8-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
2 In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
4 In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and spreadable. Place first cake layer on plate, and spread 1 cup frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature.