1/2 c. sifted unsweetened cocoa
1 c. boiling water
2 1/4 c. sifted flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk or sour milk

In small bowl, combine cocoa with boiling water; let cool. Meanwhile, preheat oven to 350 degrees. Grease and flour 2 (8" x 1 1/2") layer cake pans or 2 (8"x8"x2") baking pans or 1 9"x13"x2" baking pan.

Sift flour with baking soda, baking powder and salt; set aside.

In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light and fluffy, about 5 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber spatula. At low speed, blend in flour mixture (in fourths) alternately with combined buttermilk and cocoa mixture (in thirds), beginning and ending with flour mixture, beat just until smooth.

Pour batter into prepared pans. Bake layers 30 minutes, bake sheet 35 minutes or until surface springs back when gently touched with finger tips. Cool in pans 10 minutes. Remove from pans, cool thoroughly. Fill and frost with Maple Syrup Frosting.

MAPLE SYRUP FROSTING:

2 c. maple syrup
2 egg whites

Boil syrup to 238 degrees or until a little bit dropped in cold water forms a ball. Remove from heat. Beat egg whites until stiff. Pour hot syrup in a fine stream over egg whites and beat until stiff enough to spread. Will frost and fill one 2 layer cake.