2 c white sugar
1 3/4 c all-purpose flour
3/4 c unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c boiling water or coffee
Directions
Preheat oven to 350 degrees F. Grease and flour either two 9 inch cake pans or one 9 x 13 inch pan.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. NOTE: If you are making this cake in a 9 x 13 pan, you may want to cut the frosting ingredients in half. Cream butter until light and fluffy. Stir in cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency.
FROSTING:
3/4 c butter
1 1/2 c unsweetened cocoa powder
5 1/3 c confectioners’ sugar
2/3 c milk
1 tsp vanilla extract
Chocolate Glaze
Ingredients
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla extract
Directions
Combine chocolate chips, butter, and corn syrup in a double boiler over hot, but not boiling water. Gently stir until chocolate is melted and mixture is smooth, then add vanilla.
To use, spread warm glaze over top of your cooled cake, letting it drizzle down the sides.