3/4 c. butter
3 eggs
2 c. flour
1 1/4 tsp. baking soda
1 tsp. salt
1 2/3 c. sugar
1/2 tsp. vanilla
2/3 c. cocoa
1/4 tsp. baking powder
1 1/3 c. water

Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In large bowl combine butter, sugar, eggs and vanilla. Beat on high speed 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to creamed mixture. Blend just until combined; pour into pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool completely then frost.

FLUFFY FROSTING: (For the layers between cakes)
2 tbsp. flour
1/8 tsp. salt
1/2 c. sugar
1/2 c. milk
1/2 c. shortening
1 tsp. vanilla

Combine flour, milk and salt in medium pan. Cook until thick, stirring constantly. Place pan in refrigerator until cold, then add shortening and sugar. Beat with mixer until fluffy. Add vanilla. Spread between layers of your favorite cake.

CHOCOLATE FUDGE FROSTING: (For the top of cake)
1/3 c. butter
2 2/3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla
2/3 c. cocoa, dark flavor
1/3 c. cocoa, medium flavor
3 tbsp. cocoa, light flavor

Melt butter over medium heat. Add cocoa for the flavor you prefer. Cook over medium heat, stirring constantly until mixture just begins to boil. Remove from heat. Pour into small mixer bowl, cool completely. Add powdered sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes 2 cups.