For the first cake recipe, butter two 20-cm (8-inch) square cake pans. For the second cake recipe, butter one 20-cm (8-inch) square cake pan and one 20 x 10-cm (8 x 4-inch) loaf pan.
In a bowl, cream the butter with the sugar and vanilla extract. Add the eggs, one at a time, beating until smooth.
In another bowl, combine the flour, baking powder, cocoa powder, and salt. Stir in the previous mixture alternately with the milk.
Pour into the pans. Bake in the middle position of the oven for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Unmould the cakes and let cool on wire racks.
You get three square cakes, and a rectangular cake.
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