Heat oven to 350 degrees.

Line the bottom of two 9-inch round cake pans with wax paper; grease and flour them.

In large bowl, combine all cake ingredients and mix at low speed until moistened; beat 2 minutes at high speed.

Pour batter into prepared pans and bake for 25-35 minutes or until top springs back. Cool 15 minutes; remove from pans and cool completely.

Frosting: Lightly spoon flour into measuring cup level off. In medium pan, warm milk a little and whisk in flour. Cook over medium heat until mixture is very thick, stirring constantly. Transfer to a bowl, cover surface with plastic wrap and let cool.

In large bowl, beat sugar and butter until light and fluffy. Gradually add flour mixture by the tablespoons; beating at high speed until smooth. Beat in vanilla.

Fill and frost cake using 1 cup frosting between layers. Refrigerate until ready to serve.

Decorate for holidays, birthdays as desired.

Refrigerate leftovers.

NOTE: I normally cook the flour and milk for the frosting first so it has time to cool and is ready when I want to make the frosting for the cake.