Directions

Preheat the oven to 350°F. Lightly grease and flour  three 8" round pans

) In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.

) Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

) Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.

) Scrape the bottom and sides of the mixing bowl.

) With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.

) Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.

) After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds. Add dry ingredients.

) Transfer the batter to the pans. Smooth out the tops with an offset spatula or the back of a tablespoon.

) Bake for 24 minutes for 8" layers

The cake is done when it's golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.

) Remove the cake from the oven and place it on a rack to cool before removing it from the pan. I froze my layers over night for sturdiness.

When ready to decorate, frost with chocolate frosting-I used Betty Crocker!!! Yup!!! Top with mini marshmallows, broken graham crackers and melted chocolate chips drizzled across the top. Press milk chocolate chips into the sides.