_:n46f96f35b31745a5a76416c766f513e9xb0
<http://schema.org/recipeInstructions>
"\nPreheat oven to 350°F.\nButter and lightly flour 3 (9-inch) layer pans.\nSift flour and then lightly spoon 3 cups of the flour into a large measuring cup. Then sift the already-sifted cake flour with the baking powder and salt into a bowl; set aside.\nCream butter in a large bowl. Gradually add sugar, creaming until light and fluffy. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth. (Do not over beat as this will yield a dry cake.)\nPour into prepared pans.\nBake for 20 to 25 minutes or until tester inserted into cake comes out clean.\nCool in pans for 10 minutes, then remove from pans and finish cooling on racks.\nFrost and decorate as desired.\n\nKitchen Tips:\nDepending on how this cake is to be customized, it can be baked in 3 (9-inch) round layer pans or 1 (9&#215;13-inch) rectangular pan.\nTo make the cake chocolate: Add 1/4 cup cocoa powder to the dry ingredients OR 3 ounces melted baking chocolate, cooled and added when the eggs are added.\nTo make the cake strawberry: Add a 3-ounce box of strawberry Jell-O to the dry ingredients AND 1 cup mashed strawberries with the eggs.\n"
<https://swansdown.com/recipes/1-2-3-4-layer-cake-back-of-the-box-cake/>