having her cake and eating it too.

There is nothing especially exciting about this cake, other than the fact that Ava and her best girlfriend Paigey made it together.  Actually, they baked TWO cakes!  And had a blast doing it.  They thoroughly enjoyed the process, especially the frosting and the decorating.  Sprinkles, my friends, rival glitter in the mess making department.  Each girlie picked a color for her batter and then, after baking, swapped a layer.  (Perhaps this is my segue into this cake.)  It really was a good time, a party in the kitchen if you will.  (Thankfully the two year old was napping during most of our cake-baking playdate!)  

I'd like to say the reason behind this post is a fabulous, easy, and tasty white cake recipe.  One that I make from scratch, all the time.  A recipe, I created all by myself, to satisfy my never ending sweet tooth.  But of course it's not.  Other than the self indulgent need to share pictures,  I'm writing this in search of some help from you (my 30 loyal readers =).  Ava and I love to bake (and eat!) cake together but as I've said before, I'm not much of a baker, so I rely heavily on boxed cake mix (except for this one time,) which is fine.  I'm not opposed to short-cuts or store bought items.  Here's the problem.  I'm not a big fan of the ingredient list on my boxed mix. (Specifically, the partially hydrogenated soybean and modified corn starch.*)  Here's where I need the help.  Do any of you have an easy, fool-proof, delicious recipe for white cake that you seem to use over and over?  (Or better yet, a boxed cake mix that has real* ingredients?)  I'd love it if you'd care to share.  Thanks in advance!

(*How do they modify corn starch anyway?  I don't even want to know.  If my grandmother wouldn't recognize it as food, it probably isn't.  I've been trying to eat food based on that thought for the last year.  More on that at a later date.)