Heat oven to 350°F.

Grease and flour ond 8 square pan.

In large mixer bowl, stir together dry ingredients.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water by hand (batter will be thin). The cake is still very moist but it doesnt seem to fall as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I dont know if it will work for everyone.

Pour into prepared pan.

Bake 30 minutes for round 8 square pan or until wooden pick inserted in center comes out clean.

Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.

Cool 10 minutes; remove from pan to wire racks.

MF Notes: Following guidelines on Wilton.com, using original recipe at 6 servings, each 9 cake pan takes about 5-1/2 cups batter or 11 cups for 2 layers. NOT AT ALL. Wiltons guidelines must be for much thicker cake. I prefer 1-1/2. So, to make an 8 square I guessed at scaling it down to 4 servings. ACTUALLY, made exactly 4 cups batter which was perfect for an 8 square pan. Results...Fantastic