Hi shel1184!
It'd probably be easier for you to buy a cake mix for the store but if you want to make you're own frosting, I have a super-easy and delicious vanilla type frosting. It tastes like the fluffetnutter you can buy at the store but much easier to spread on the cake. It's called White Wonder Frosting from Betty Crocker's first picture cookbook edition.
For Large Cake: Mix in double boiler, or a larger pot to put on top of slightly smaller pot, then put about an inch of water in the bottom pot. Place larger pot on top and that's the pot you'll mix your ingredients in. It's important that the water, when boiling, doesn't touch the pot your making your frosting in. 2 egg whites or 1/3 cup, 2/3 cup of sugar, 3 tspn. light corn syrup, 1/8 tsp. cream of tartar. Or for smaller cake use: 2 egg whites, 1/2 cup sugar, 2 tsp. of light corn syrup, 1/16 tsp. cream of tartar.
Here's the easy part: Place pot with mixture over boiling water for 6 minutes, stirring with your finger until you can't keep your finger in the mixture because it's too hot.(abt. 150d F) Remove from heat. Beat with rotary beater or electric beater until icing will hold it's shape(If you stir it, and it leaves a peak when you take spoon out of frosting, it's done.) Gently fold in: 1 1/2 tsp. vanilla for large cake and 1 tsp. for small cake. To fold means: take your spatula or spoon and stir mixture around 1/2 of side of bowl, then cut down the middle and finish your rotation of stirring. Turn bowl with each stir and make sure to scrape sides with spatula.
When I saw this recipe I could'nt believe how easy it was.
If I can do it anyone can! Oh, by the way, if you make a large cake (9") with two layers, use recipe for large. In fact you'll probably have extra. I refridgerated my leftover frosting for 2 days and used the rest to frost about 12 chocolate cup cakes.
Have fun!
chicagosinger