(The secret to this moist, tender cake is to beat the batter until creamy)

**Variation** for White Cake -Use only egg whites

Preheat oven to 350F. Generously grease and lightly flour two 8 or 9" round cake pans or one 13x9" paking pan; set aside. In a large bowl, combine cake mix, milk and vanilla. Beat with electric mixer on high speed one minute. Scrape batter from side of bowl with a rubber spatula. Beat on high one minute longer. Add eggs 1 at a time, beating well after each addition until batter is creamy. Pour into prepared pans. Bake 30 to 35 minutes for 8 or 9" round pans; bake 13x9" pan 35 to 40 minutes. Invert onto rack and remove pan, if desired. Frost, if desired, when cake is completely cool. Posted to Tnt - Prodigy's Recipe Exchange Newsletter by Carriker@Cmsuvmb. Cmsu. Edu on May 05, 97