2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
14 tsp salt
1/2 cup butter
1 3/4 cup sugar
1 tsp vanilla
1 1/3 cups water
Preheat oven to 350 and use baking spray on 2- 9 inch round cake pans. Get out your mixing bowl, preferrably the one that came with your electric mixer. But don’t use it yet. In another bowl mix flour, cocoa, baking soda, and salt. Let sit.
Now use that electric mixer bowl. Beat butter for 30 seconds. Add sugar and vanilla and continue to beat. Then add eggs and beat some more. Now combine the flour ingredients into the same mixing bowl and beat everything together. Finally add the water and beat until smooth.
Pour the mixture into the two greased pans and bake at 350 for 25 minutes. Trust me on this one. Usually I bake for 30 minutes, but this one is distinctly 25. Make sure that a knife stuck into the center comes out clean. Cool. If you want put it on a special occasion plate such as a holiday or a birthday before you frost your masterpiece.
The icing really makes the cake. The cake contributes the texture. The icing is what you will taste. We prepared simple butter icing because we have a dog, and dogs don’t eat chocolate. It will poison them. We even put the dog’s icing on a vanilla cake and kept the chocolate cake to ourselves.
3/4 cup butter
9 cups powdered sugar
1/4 cup milk (you will need more if you refrigerate the icing first and ice the cake later. The milk will soften the icing and make it spreadable.
2 tsp vanilla
Get out that mixing bowl again, the same one you used to make the cake. Beat the butter. Add only 2 cups of the powdered sugar. Beat. Add the milk and vanilla. Add the rest of the powdered sugar cup by cup. Add milk to make sure that you can spread it. But don’t add too much. If you do, you will end up pouring the icing over the cake instead of spreading it with a knife.