Ingredients:
Cake:
2 cups sugar
1-3/4 cups all purpose flour
3/4 cup regular cocoa or European-style cocoa
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk or substitute
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
One-Bowl Butter Cream Frosting:
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk or substitute
1 teaspoon vanilla extract
Method:
Heat oven to 350°F. Grease and flour two 9″ round baking pans or one 13″x9″x2″ baking pan.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer for 2 minutes.
Remove from mixer; stir in boiling water (batter will be thin). Pour into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks.
Cool completely. (Cake may be left in rectangular pan if desired).
Make One-Bowl Butter cream Frosting:
In a small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).
Blend in vanilla. Frost cake.
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