Yellow Butter Cake : Preheat oven to 350 degrees F. Prepare two 9 x2 inch cake pans.

Mix dry ingredients In a bowl: flour, baking powder and salt.

Mix wet ingredients in mixer: Beat the butter until creamy (1-2 minutes). Gradually add sugar and beat until fluffy (3-5 minutes). Add egg yolks beating well after each addition. Add vanilla.

With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.

Evenly divide thebatter between the prepared pans, smoothing the tops. Bake 22 to 28 minutes or until a toothpick inserted into the center of the cake just comes out clean and the cake springs back when pressed lightly in center.

Place cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert onto a greased rack. To prevent cracks, reinvert cakes sothat tops are right side up. Cool completely before frosting.

Chocolate Frosting :Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl ofyour electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1-2 minutes). Add the sugar and beat until it is light and fluffy(about 2-3 minutes). Beat in the vanilla extract. Add the chocolate and beat onlow speed until incorporated. Increase the speed to medium-high and beat untilfrosting is smooth and glossy (about 2 minutes).

Assemble:Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover theentire cake with the remaining frosting.

Makes one - 9 inch(23 cm) layer cake.