Cream butter, eggs and sugar then add sifted dry ingredients. Finally, add the milk. We added an extra 1/4 cup of milk for a more moist cake. We also used a bundt cake pan and put in half of our topping midway after we poured the batter into the cake. Originally, the recipe is designed for a rectangle pan or 1/2 sheet cake pan. You can also make two round cakes as well. The choice is yours.