2 c. flour
3 tbsp. cocoa
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. sugar
3 eggs
3/4 c. to 1 c. oil (more than 3/4 c. but less than 1 c.)
1 1/2 c. buttermilk
1 1/2 tsp. vanilla

Have eggs and buttermilk at room temperature. Sift together flour, cocoa, soda and salt. Set aside. Beat sugar, eggs, and oil well. Add flour mixture to beaten egg, sugar and oil mixture. Add buttermilk and vanilla. Beat well. Pour into two 9 inch layer pans, or 13 x 9 inch pan, or Bundt pan. Bake at 350 degrees until center springs back when touched - approximately 30 minutes for layer cakes, 35 minutes for 13 x 9 inch pan, or 45 minutes for Bundt pan. This is a heavy, moist, old fashioned cake.