2 1/4 c. sifted all-purpose flour
1 c. unsweetened cocoa powder
2 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, softened
1 1/2 c. sugar
3 eggs
2 tsp. vanilla
1 3/4 c. water

Preheat oven to moderate 350 degrees. Generously grease and flour 15x10x1 inch jelly roll pan.

Sift together flour, cocoa, baking soda and salt onto piece of wax paper. Beat butter, sugar, eggs and vanilla in bowl with electric mixer at high speed until light and fluffy, about 3 minutes. Add flour mixture and water. Beat at medium speed, scraping down sides frequently, until mixture is smooth. Spread batter evenly in prepared pan.

Bake in preheated 350 degree moderate oven for 25 to 30 minutes or until center springs back when lightly pressed with fingertip. Cool completely on wire rack. Top with your choice of frosting or topping. Cut into 24 pieces (4 cuts lengthwise, 6 cuts crosswise). Don't over bake.