So far my second attempt is going beautifully.  The cake is rising so much that I am worried that it is going to come over the top of the pan.  The recipe tells you to use 3 cake pans, to make it a 3-layered cake - but I only have 2 9" round cake pans.  I understand why the recipe tells you to split the batter between 3 cake pans.  

BUT - that is a good problem.  It means the cake has a chance at being light and fluffy - like it is supposed to be.  It was hard for me to chuck my old cake in the trash, but if I can replace it with something RED (not magenta), light and fluffy I will be a happy little faux Magnolia baker.

The recipe for the Vanilla Buttercream icing is much closer to frostings that I have made in the past.  

Vanilla Buttercream from More from Magnolia, 2004

• 1 cup (2 sticks) unsalted butter, softened
• 6-8 cups confectioners' sugar (I only needed 6)
• 1/2 cup of milk
• 2 teaspoons of vanilla extract

Place the butter in a large mixing bowl.  Add 4 cups of the sugar and then the milk and vanilla.  On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.  Graduall add the remaining sugar, 1 cup at a time, beating well after each addition (2 minutes), until the icing is thick enough to be of good spreading consistency.  You may not need to add all of the sugar.  If desired, add a few drops of food coloing and mix thoroughly.  (Use and store the icing at room temperatre, because icing will set if chilled.)  Icing can be stored in an airtight container for up to 3 days.

Makes enough for one 2-layer 9-inch cake, or 2 dozen cupcakes.  if you are icing a 3-layer cake, use the following recipe proportions:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 8-10 cups of confections' sugar
• 3/4 cup of milk
• 1 tablespoon of vanilla extract