Grease and flour 3 round pans, 8 or 9 X 1- half inches. Beat all ingredients except Creamy Chocolate Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans. (If necessary, refrigerate remaining batter while two layers are baking.) Bake 20 cm pans 33 to 36 minutes, 23 cm pans 30 to 33 minutes or until no indentation is left when touched lightly. Cool 10 minutes; remove from pans and cool completely. Prepare Creamy Chocolate Frosting. Fill layers with one third cup frosting; frost side and top with remaining frosting. dozen SERVINGS. CHOCOLATE FROSTING: Beat all ingredients on low speed. Stir in additional milk, half teaspoon at a time, until smooth and of spreading consistency. This recipe produces enough batter to fill three round cake pans, the perfect foundation for a proud and tall layer cake. Prior to the standardization of measurements, bakers either weighed ingredients or used a teacup to keep measurements uniform. One measure of butter, 2 of sugar, 3 of flour and 4 eggs was the easy way to remember the proportions of this heavy, fine-textured cake. Since that time, milk and leavening have been added to the batter. ----