1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate adding the flour mixture and the milk to the butter-sugar mixture, mixing until just combined after each addition. Be careful not to overmix.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely in the pan before frosting.
9. Spread the Chocolate Frosting evenly over the top of the cake.
10. Slice and serve the delicious school cake. Enjoy!

Chocolate Frosting

 1/2 cup unsalted butter, softened
 3 cups confectioners’ sugar
 1/3 cup unsweetened cocoa powder
 1/4 cup whole milk
 1 teaspoon vanilla extract
 Pinch of salt

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the confectioners’ sugar and cocoa powder, mixing until well combined.
3. Slowly pour in the milk and vanilla extract, beating until the frosting is smooth and creamy.
4. If the frosting is too thick, add a bit more milk. If it’s too thin, add more confectioners’ sugar.
5. Use the frosting to top the cooled school cake.