1-3/4 cups unsifted all-purpose flour
1 teaspoon salt
2 cups sugar
2 eggs
3/4 cup cocoa
1 cup milk
1-1/2 teaspoons baking soda
1/2 cup vegetable oil
1-1/2 teaspoons baking powder
2 teaspoons vanilla
1 cup boiling water
Combine dry ingredients in large mixing bowl Add remaining ingredients except boiling water. Beat at medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into two greased and floured 9″ or three 8″ layer pans or one 13 x 9″ pan Bake at 350°F. for 30 to 35 minutes for layers, 35 to 40 minutes for 13 x 9″ pan or until cake tests (inserted in center) comes out clean. Cool 10 minutes on rack Remove from pans; cool completely.
CHOCOLATE FROSTING
1/2 cup cocoa
2-2/3 cups confectioners’ sugar
6 tablespoons butter or margarine
4 tablespoons milk
1 egg yolk
1 teaspoon vanilla
Cream butter or margarine until softened m small mixing bowl Add cocoa; blend well Gradually add confectioners’ sugar alternately with milk and vanilla; beat to spreading consistency. Spread frosting onto cake with spatula.
Makes about 2 cups frosting, enough to frost 30 cupcakes or an 8 or 9, two-layer cake.