Deep Dark Chocolate Cake

The moistest (is that a word?), easiest chocolate cake you'll ever make.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan (or 24 muffin tins).

In large mixer bowl, stir together sugar, flour, coca, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.

Remove from mixer; stir in boiling water (batter may be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan (and 20 minutes for cupcakes) or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pan to wire racks. Cool completely. (Cake may be left in rectangular pan if desired.)

One-Bowl Buttercream Frosting

6 tbsp butter or margarine (butter is best)
2 2/3 cup icing sugar
1/2 cup cocoa
1/3 cup milk
1 tsp vanilla extract

In bowl, beat butter. Add icing sugar and cocoa alternately with imlk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. Makes about 2 cups frosting.

~ Charmin