This recipe is on the back of the Swan's Down Cake Flour Box

 1-2-3-4 Cake

Cook Time: 25 to 30 minutes
The Ingredients:

•  1 cup butter or margarine (I used unsalted butter)
•  2 cups sugar
•  3 cups sifted Swans Down Cake Flour
•  3 teaspoons baking powder
•  1/2 teaspoon salt
•  4 eggs
•  1 cup milk
•  1 teaspoon vanilla
•  1/2 teaspoon almond extract (makes it taste sooo good!)

Baking Instructions:
Cream butter. Gradually add sugar, beating until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Baking: Pour batter into 3 greased and floured 9-inch layer pans, using about 2-1/3 cups batter in each pan. Bake at 350 degrees F for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.
Visit the Swan's Down site for alternate pan directions.

Vanilla Buttercream Frosting - from Betty Crocker

• 3 cups powdered sugar
• 1/3 cup butter or margarine, softened
• 1 1/2 teaspoons vanilla
• 1 to 2 tablespoons milk

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. Makes 12 servings, about 1 3/4 cups frosting (I needed a double batch to frost my 13x9 cake well, i recommend adding the powdered sugar gradually.)