BUTTER CAKE WITH CHOCOLATE FROSTING

Another my try out cake recipe. It is very simple and the result texture of the cake is very soft. My kids love it and they said it was very delicious. No doubt I will use the recipe again with additional fold in ingredient. The recipe used:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup butter (115g)
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk (180ml)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan (I use round tin). Line bottom with wax paper (I use parchment paper and grease the tin as well) or dust lightly with flour.
2. Sift together the flour, salt, and baking powder.
3. Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool (I bake for 50 minutes).

I use the ready made chocolate frosting from Betty Crocker and decorate the cake with chocolate button and color rice (according to your creativity & preference).