Vanilla Sheet Cake With Vanilla Buttercream Frosting - cooking recipe

Ingredients

cake
1 (18 ounce) package vanilla cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix (4 serving size)
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
4 eggs
1 1/4 cups milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
frosting
1/2 cup butter or 1/2 cup margarine, softened
3 3/4 cups powdered sugar, sifted
3 -4 tablespoons milk
2 teaspoons vanilla extract

Preparation

Preheat oven to 325 degrees.
Grease and flour a 9X13 baking pan.
Mix cake mix, pudding mix, flour, sugar and baking powder together in a large mixing bowl.
Add eggs, milk, oil and vanilla extract to dry mixture.
Beat with an electric mixer on low speed till ingredients are incorporated, about 30 seconds.
Stop mixer and scrape down sides of bowl with a spatula.
Increase the mixer speed to medium and beat for 1 1/2 minutes longer or until the batter is blended and smooth.
Pour into prepared pan and bake and bake for 50 minutes or until cake tests done.
Remove from oven and allow to cool on a wire rack in pan for 20-25 minutes before turning out on a cake board or platter. Once removed from pan put in freezer for 2 hours.
To prepare frosting, beat butter/margerine in a large bowl until well creamed.
Add sifted confectioner's sugar and 3 tablespoons of milk a little at a time until well incorporated, about 1 minute.
Add the vanilla, then increase mixer speed to medium and beat the frosting until it is light and fluffy, about another 1 longer.
Add the additional tablespoon of milk if the frosting seems to stiff.
Frost cake and decorate as desired.