COPYRIGHT 1994 BY PUBLICATIONS INTERNATIONAL, LTD.
PRINTED IN GREAT AMERICAN COOKBOOK

Deep Dark Chocolate Cake

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs 
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Heat oven to 350 degrees.

Grease and flour two 9-inch round baking pans or 13 x 9 inch square baking pan.

In large mixed bowl combine sugar, flour, cocoa, baking powder, baking soda and salt.

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 pan(s).

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, 
or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pan(s) to wire rack.  Cool completely.  
(Cake may be left in rectangular pan, if desired.)

Frost with One-Bowl Buttercream Frosting recipe below.



One-Bowl Buttercream Frosting

6 tbsp butter
cocoa:	1/3 cup for light flavor
	1/2 cup for medium flavor
	3/4 cup for dark flavor
2 2/3 cups confectioners' sugar *
1/3 cup milk
1 tsp vanilla extract

In a small mixer bowl cream butter.

Add cocoa and confectioners' sugar alternately with milk; 
beat to spreading consistency (additional milk may be needed).

Blend in vanilla.

* To make confectioners' sugar, grind regular sugar in a coffee bean grinder 
twice to make sure it's not crunchy.

Mix anywhere from 1 tsp to 1 tbsp potato starch to 1 cup powdered sugar 
to reduce sweetness (recommended for this recipe).