This is one of my favorite cakes I’ve made. I always make homemade buttercream icing. The secret to the goodness is using a ratio of 1:1 evaporated canned milk and water, instead of regular milk. Oh! And use REAL butter instead of margarine. Ah! And lest I forget, don’t forget to add that pinch of salt. The salt brings out the savor of the butter and the confectioner’s sugar. I’ll give you the recipe if you ask.