2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
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
1 bowl Buttercream Frosting

Heat oven to 350 degrees. Grease and flour 2 round pans, 9" x 1 1/2" or 13"x9"x2" rectangular pan.

In large mixer bowl combine dry ingredients. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour 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 cake in rounds 10 minutes, remove from pans. Cool completely (do not remove cake from rectangular pan). Frost with one bowl of Buttercream Frosting. 8 to 10 servings.

BUTTERCREAM FROSTING:

6 tbsp. butter, softened
1/2 c. cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla extract

In small mixer bowl cream butter. Add cocoa and confectioners' sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.