(from Gale Gand, modified for Utah's elevation)
Sugar 2 1/2 cups
All-purpose flour 2 3/4 cups
Cocoa powder, 1 1/8 cups (yep, that's CUPS)
Baking powder 2 tsp
Baking soda 2 1/4 tsp
Salt 1 1/2 tsp
Milk 1 1/2 cups
Vegetable oil 3/4 cup
Vanilla extract 1 Tbsp
Very hot water 1 1/2 cups
Heat the oven to 350F degrees. Grease and flour pans (3 - 8X8 OR 1 9X13 and 1 8X8 OR 3 8" rounds)
Add sugar, flour, cocoa, baking powder, baking soda, and salt to the mixing bowl of a stand mixer(I used my bosch). Using the whisk attachment, whisk until dry ingredients are combined.
In a medium sized bowl whisk together the eggs, milk, oil and vanilla. Add the wet ingredients to the dry ingredients and mix on low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter should be thin enough to pour.
Divide the batter into the prepared pans, making sure that it doesn't come more than halfway up the side of the pan.
Bake for 35+ (it can be as much as 50 minutes) until a toothpick in the center comes out completely clean. Cake can cool in pan. Frost with your favorite frosting or eat plain.
Sam's note: It actually gets even better on the second and third days. You can store it at room temperature covered with plastic wrap.
Chocolate Butter Frosting
Better Homes and Gardens New Cook Book
1/3 cup real butter, room temperature
1/2 - 3/4 cup cocoa powder (preferably Dutch-processed)
4 1/2 cups powdered sugar
1/4 - 1/2 cup milk
1 1/2 tsp vanilla
In bowl beat the butter until fluffy. Add the cocoa powder and beat until combined with the butter. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the milk and vanilla. Slowly add in remaining sugar. Beat in additional milk if needed to make frosting spreading consistency.
*You'll need about 1 1/2 recipes to decorate a whole cake.