• Preheat the oven to 350° F. Grease and flour two 9x2-inch round pans.
• Whisk the eggs, yolks, extracts and ¼ cup of the milk in a medium size bowl.
• In a stand mixer bowl, combine the flour, sugar, baking powder and salt. Attach the paddle to the mixer and mix the flour mixture on low until everything is evenly combined.
• Add softened butter (and shortening if you are using the combo) to the flour mixture and beat on a low speed with the paddle until the butter coats flour.
• With the mixer still going on a fairly low speed, drizzle in the 1 cup of milk.
• Increase the mixer speed to medium and gradually add the egg mixture, scraping down sides of the bowl. Once the egg mixture is fully incorporated, bump up the mixer speed to medium high and beat for 30 seconds or until smooth.
• Pour the batter into the pans (about 700 grams in each pan) and spread evenly.
• To disperse the air bubble somewhat (and prevent big ones) you can tap the cake pans gently on the counter. The goal is not to let out air, but just to distribute the air more evenly through the batter.
• Bake for 30 to 35 minutes or until cakes spring back when touched. Let cool for 10 minutes in pan, then invert and let cool completely.

Chocolate Frosting

• Using the whisk attachment of a stand mixer, beat the stick of butter until creamy.
• Add 1 cup of the confectioners' sugar and the salt and beat until creamy, then add remaining sugar and about half the milk, beating and scraping side of the bowl as needed, until sugar is incorporated but mixture is still lumpy.
• Add the cocoa powder and mix on low, then add remaining milk, all the while mixing and scraping the bowl. Add the vanilla. Beat until smooth and fluffy.
• Frost the cake!