My maternal Grandmother made this cake regularly and the recipe has been passed around to all her children, grandchildren and great grandchildren! Thanks, Grandma! 1 cup Butter 2 cup Sugar 3 cup Flour 4 Eggs 1 1/2 cups Milk dash of Salt 3 teaspoons Baking Powder 1 1/2 teaspoons Vanilla Prepare a 9X13″ pan: lightly spray with veg oil spray, cut a piece of wax paper to fit the bottom only of the pan. Preheat oven to 350F. In medium size mixing bowl combine flour, salt, and baking powder; set aside. In large mixing bowl, cream butter and sugar together for a couple of minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and beat until light and fluffy. Stir in 1/3 of flour mixture just until incorporated; add half the milk and continue stirring. Add another third of the flour mixture followed by the remaining milk and stir until flour mixture is incorporated. Add remaining flour mixture, stir until combined then beat for 2 minutes on high speed.   Pour batter into prepared 9X13, smoothing batter and pushing more batter towards corners. Bake in preheated oven for 28 – 35 minutes, or until lightly golden and a pick comes out clean. Remove from oven,  let rest on cooling rack for 10 minutes. Turn out onto wire rack, peel off baking paper and cool completely. To finish off: 1. Leave it plain and top with a Fruit Compote (as shown at Top of Page) 2. Cut in half, spread bottom layer with filling, top with remaining cake then frost all over with Whipped cream. Mask edges with toasted chopped nut or toasted shredded coconut. 3. Cut in half, spread bottom layer with Buttercream Icing; top with remaining cake then frost all over with Buttercream Icing, pipe on a Shell border.