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Dark Chocolate Cake

Cake:

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened dark or regular cocoa powder

1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

2 large eggs
1 cup milk

1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup vegetable oil

 

Cocoa Buttercream Frosting:

6 tablespoons butter, softened
2 2/3 cups powdered sugar
1/2 cup unsweetened dark or regular cocoa powder
1/3 cup milk
1 teaspoon vanilla extract

1. Heat oven to 350°F (175°C). Grease and flour two 9-inch round pans or one 13 x 9 x 2-inch baking pan.
2. For Cake: In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)
4. For Cocoa Buttercream Frosting: In a medium bowl beat butter, powdered sugar, cocoa, milk and vanilla to spreading consistency, adding more milk, 1 teaspoon at a time, if needed.
5. Frost cake.

Makes 8 to 10 servings.