1/2 c. butter
2 tsp. white or cider vinegar
2 tsp. vanilla
2 c. water
3 c. flour
2 c. sugar
6 tbsp. cocoa
2 tsp. baking soda
1 tsp. salt
Velvety cocoa frosting

Preheat oven to 350 degrees. Grease and lightly flour two 8 inch round cake pans.

In medium saucepan over medium heat, melt butter; remove from heat and stir in vinegar, vanilla and 2 cups of water; set aside.

Into large bowl, measure flour and next 4 ingredients. With fork, stir in butter mixture until lumps disappear and mixture is smooth. Pour batter into pans; bake 35 to 40 minutes until toothpick inserted in center comes out clean. Cool cake in pans on wire racks about 20 minutes; remove from pans and cool completely on wire racks.

Place one cake layer on large platter and spread top with about 1/4 of velvety cocoa frosting. Stack with second cake layer; frost top and sides of cake with remaining frosting.

VELVETY COCOA FROSTING:

In large bowl with mixer at low speed, beat: 3/4 c. cocoa 1/2 c. butter, softened 1/4 c. water 1 tsp. vanilla extract 1 egg yolk

Beat until smooth, occasionally scraping bowl with rubber spatula.