2 c Unbleached Flour; Sifted
1/2 c Baking Cocoa
2 ts Baking Soda
1/2 ts Salt
1/2 c Butter Or Regular Margarine
1 1/2 c Sugar
2 lg Eggs
1/2 c Milk
1 ts Vanilla Extract
1 c Boiling Water
-FLUFFY CHOCOLATE FROSTING-
2 oz Unsweetened Baking Chocolate
3 c Confectioners’ Sugar; Sifted
1/3 c Butter Or Margarine;Softened
3 tb Milk
1 ts Vanilla Extract
Sift the flour, coco, baking soda, and salt together, in a small bowl, and
set aside. Cream the butter and sugar, in a large mixing bowl, until light
and fluffy, using an electric mixer set on medium speed. Add the eggs, one
at a time, blending well after each addition. Blend in the milk and
vanilla. Stir the dry ingredients in, using an electric mixer set on low
speed, then gradually add the boiling water, stirring until smooth. Pour
the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated
325 Degree F. oven for 35 minutes or until a cake tester or wooden pick
inserted in the center of the cake comes out clean. Cool, until cold to the
touch, in the pan or on a wire rack. Frost the cake with the Fluffy
Chocolate Frosting.
FLUFFY CHOCOLATE FROSTING:
Melt the chocolate, in a small saucepan, over low heat and set aside to
cool. Combine the confectioners’ sugar, butter, milk, vanilla extract, and
melted chocolate together in a medium mixing bowl, beating until smooth and
of spreading consistency.
From
Yields
16 Servings