Deep Dark Moist Chocolate Cake

2 cup sugar

1 ¾ cup flour

¾ cup cocoa

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs

1 cup milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large mixer 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 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 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.) Frost with butter cream frosting.

BUTTER CREAM FROSTING

6 tbsp butter or margarine, softened

2 2/3 cup powdered sugar

½ cup cocoa

1/3 cup milk

1 tsp vanilla extract

In 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. Makes about 2 cups frosting.