2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water

Heat oven to 350 degrees. Grease and flour 2 (9") pans. In a large 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. Cool cake in pans for 10 minutes. Remove, cover and frost.

BUTTERCREAM FROSTING:

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

In a small bowl, cream butter. Add cocoa and sugar, alternating with milk; beat to spreading consistency. Blend in vanilla. Frost cooled cake.