YELLOW CAKE

2-1/4 cups flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
vegetable oil, 1-1/2 to 3 tablespoons(2T.+1t. best)
1/2 cup butter softened (one stick)
1 tablespoon vanilla 
3 eggs
Preheat oven to 350 degrees.
Cut wax paper to fit bottom of pans; 2-9 inch round, 3-8 inch round, or  9x13.  Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
In mixing bowl combine flour, sugar, baking powder and salt, whisk.
In a measuring cup, measure 1-1/4 cups milk.  Then add enough oil to make 1-1/3 cups liquid (1-1/2 T. to 3T.)
Add the milk and oil, butter, and vanilla to the flour mixture and beat for 2 minutes.
Add the eggs and beat 2 more minutes.  Pour batter into pans.
Bake at 350 degrees for 16 to 25 minutes (16 for 8 inch, 25 for 9x13) or until toothpick come out clean.
Cool on wire racks for 15 minutes; remove from pans and peel waxed paper off, cool completely, frost.

CHOCOLATE FROSTING                CREAM CHEESE FROSTING
6T. butter softened                     1 c. butter softened
1/2 c. cocoa powder                    1/2 c. (4 oz) cream cheese softened
2-2/3 c. powdered sugar              3 c. powdered sugar
4 to 6 T. milk                               1 t. vanilla
1 t. vanilla                                   1/4 t. salt
Beat until smooth.                       Beat butter and cream cheese. Add other ingredients                                                                       and beat until smooth.

STABILIZED WHIPPED CREAM     Combine gelatin and water in small saucepan; let stand 
1 t. unflavored gelatin              until thick. Stir constantly over low heat until just 
1T+1t. cold water                     disolved. Remove from heat, allow to cool at room temp.
1 c. heavy whipping cream        while preparing cream. In large mixing bowl, whip cream,
1/4 c. powdered sugar              sugar, and vanilla, just until slightly thick. On low speed, 
1/2 t. vanilla                            gradually add gelatin, then beat on high until cream is 
                                                thick.

This cake is good with stabilized whipped cream in between cake layers and chocolate frosting on outside.

BUTTERMILK FROSTING
8 oz cream cheese
1/2 c. butter
16 oz powdered sugar (3-1/2 cups)
1/3 c. buttermilk
1 t. vanilla
Beat cream cheese and butter.  Add sugar alternately with buttermilk. Add vanilla