FOR THE CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
FOR THE FROSTING
1/2 cup butter or 1/2 cup margarine
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
CAKE DIRECTIONS: Heat oven to 350 degrees.
Combine dry ingredients in large bowl.
Add eggs, milk, oil and vanilla.
Beat on medium speed 2 minutes.
Stir in boiling water (batter will be thin).
Pour into 2 greased and floured 9″ round pans.
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes, then remove to wire racks and cool completely.
Frost with “Perfectly Chocolate” Chocolate Frosting.
This also makes about 30 cupcakes.
FROSTING DIRECTIONS: Melt butter.
Stir in cocoa.
Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
Add more milk, if needed.