4 large eggs, room temperature

1 c sugar

1 c light brown sugar

1 1/2 tsp vanilla extract

1 c milk

2 T butter, softened

2 c all purpose flour

1 tsp baking powder

1/4 tsp salt

Preheat oven to 350.  Lightly grease a 17x11x1 jelly-roll pan, and line the bottom with parchment paper.  Beat together eggs and sugars, 3-5 minutes.  Beat in vanilla.  Heat butter and milk until butter is melted and milk is just shy of boiling.  Gradually add flour and baking powder to egg mixture, then milk/butter mixture.  Pour batter into pan, spreading evenly, and bake 20-25 minutes (was nearly 40 for us, but we were using a smaller, deeper pan).

Let cool five minutes, then turn onto a wire rack to cool completely.  Slice and frost.  I used Rombauer’s Butterscotch Icing, which I will post soonish.