Chocolate cake
Ingredients
White sugar (2 cups)
All purpose flour (1 3/4 cups)
Cocoa powder (1 1/2 cups)
Baking powder (1 1/2 tsp)
Baking soda (1 1/2 tsp)
Salt (1 tsp)
Eggs (2)
Milk (1 1/3 cups)
Vegetable oil (1/2 cup)
Vanilla extract (3 tsp)
Water (1 cup)
Powdered sugar (3 cups)
Butter (1/2 cup)
Preparation
Sponge
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two nine inch round pans.
In a large bowl, stir together the granulated sugar, flour, 3/4 cup of cocoa, baking powder, baking soda and salt.
Add the eggs, 1 cup of milk, oil and two teaspoons of vanilla.
Mix for 2 minutes on medium speed of mixer.
Boil one cup of water.
Stir in the boiling water. Batter will be thin.
Pour evenly into pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
Cool in the pans for 10 minutes
Remove to a wire rack to cool completely.
Frosting
Melt butter.
Stir in 2/3 cups of cocoa.
Alternately add powdered sugar and 1/3 cup of milk, beating to spreading consistency.
Add small amount of additional milk, if needed.
Stir in 1 teaspoon of vanilla extract.
Cake
Wait until both sponges have cooled down.
Spread frosting on the first sponge.
Put second sponge on top.
Spread frosting on the second sponge.
Spread frosting on the sides.