Preheat oven to 350 degrees F. Prepare 2 9 cake pans or 24 cupcake papers. Try baking at 325 for cakes to see if produces less dome.

Wet ingredients plus salt: In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then beat in the vanilla and salt.

Dry ingredients: Combine flour and baking powder, add to the creamed mixture alternating flour and milk

Pour in cake pans or cupcake papers.

Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.

MF Note: the original recipe calling for 2 cups flour produced layers too thin in 9 pans. This one (25 servings) is scaled up about 25%. Baking at 325 non-convection for 30 minutes was perfect.