Basic 2 egg Butter Cake

makes 2 8" layers. Preheat oven to 375 F. Prepare two 8" cake pans. Grease with shortening, and sprinkle with flour. Shake out excess flour. Sift flour with baking powder and salt and set aside. Combine milk and vanilla extract. Cream butter and sugar together until light, continuing to cream till fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the milk mixture, beginning and ending with the dry and adding about 1/3 of total per time. Beat just until smooth. Pour into the cake pans and bake 25-30 minutes, until cakes shrink from sides of pans and are springy to the touch; cool upright in pans on wire rack for 5-7 minutes, then invert on racks. Turn layers right side up to cool completely. Fill and frost as desired.