Deep Dark Chocolate Cake with Buttercream Frosting
alt.food.chocolate/Chris and Stef/1998

Here's a really good chocolate cake recipe, it's extremely moist (and I'm picky about how moist my cake is). You can use what ever frosting recipes you have. My fav is regular buttercream (white kind), see recipe below.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa (unsweetened)
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 degree F. Grease and flour two 9 inch round baking pans or one 13 x 9 x 2 inch pan.

In large mixer bow, stir together dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pan.

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 to wire racks. (Cake may be left in rectangular pan, if desired.)

Buttercream Frosting:
1 lb. box of powdered sugar
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
1/3 cup soft butter or margarine

Combine frosting ingredients in a mixing bowl. Beat with electric mixer or heavy spoon until smooth and creamy, scraping bowl often. If too thick to spread easily, beat in a few drops of milk. Frosts tops and sides of two 8- or 9-inch cake layers.

For Chocolate Frosting I heard of adding one square of unsweetened chocolate (melted and cooled) and 1 teaspoon of instant coffee.