The Creaming Method

• First, measure out and sift together your dry ingredients. (flour, baking powder, baking soda, cocoa) You want to be ready because you don't want your butter-sugar-egg mixture to loose volume.
• Mix your room temperature butter with the sugar, salt and vanilla until the mixture is light in color and fluffy.

• Add eggs (room temp) one at a time, mixing until smooth between each addition. Mixture should be light, fluffy and almost silky.
• Start by adding a portion of the dry ingredients to the mixture and alternately add a portion o the wet ingredients (again, room temperature or else you could change the consistency of your batter), preferably in 3 stages, or until everything is mixed in.
• Once you add the flour, DO NOT OVER MIX or your texture could turn out tough.