: My family is made up of 2 adults who like cakes but find the standard 2-layer 9"round cake recipes to be too much cake to eat.

: I'd like to have a versatile white cake recipe that only makes one 9"round layer or an 8" sq. layer. I can always split the single layer and ice it like a standard 2-layer. I'd also appreciate some variations on that recipe to make it into a chocolate, or fruit-flavored or something different from just white cake.

: Unfortunately, I'm not real imaginative when it comes to cooking so my sweet-tooth would appreciate some help.

Marsha : One option is to make two layers and freeze one. Cakes freeze very well, if they are not iced and well wrapped in foil. It's just as much trouble to make two layers as to make one and it's very easy to just put one in the freezer and then ice it when you want it.

However, here are the ratios for a standard butter cake and You should be able to cut down any recipe with this formula.
For each cup of sifted flour:
3/4 cup sugar 1 teaspoon of baking powder
1/4 cup shortening 1 to 1-1/2 large eggs
1/2 cup milk
Bake at 350-deg. F.

Just apply the formula to a recipe that you have and have liked in the past. If it calls for 2-1/2 cups of flour, you will use 1-1/4 cups flour, 1-1/8 cups sugar, 1/4 cup milk, 1/2 teaspoon baking powder and 1 small egg, plus any flavorings you wanted. Usually 1/2 teaspoon of vanilla or almond flavoring.