2/3 c. butter
1 2/3 c. sugar
3 eggs
1 tsp. vanilla extract
2 c. flour
2/3 c. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1 1/3 c. water

Cream butter and sugar; add eggs one at a time, beating well. Mix flour, cocoa, baking powder and baking soda together. Mix water and vanilla. Add flour mixture and water, vanilla alternately to creamed mixture.

Pour mixture into 2 (9-inch) prepared cake pans. If you line the pans with a circle of wax paper, the cake never sticks to pan and the wax paper is easily removed and pans easily cleaned. Spread with icing below:

FUDGE ICING:

2 c. sugar
1 c. cocoa
3 tbsp. flour
2/3 c. milk
3 tbsp. butter
3 tbsp. cream
1 tsp. vanilla

Combine sugar, cocoa, and flour. Add milk, stir well, cook over low heat to 232 degrees. Stir now and then to prevent sticking. When thermometer reaches 232 degrees, remove from heat. Add butter, cream, and vanilla extract. Stir until icing thickens and can be spread on the cake.

If icing becomes too hard before applying to cake, add a few drops of water. This is also a good topping for cookies and graham crackers.