2 cups flour
1 cup unsweetened cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/3 cup milk
2 tsp. vanilla extract
2 cups sugar
1 cup butter (2 sticks) softened
4 large eggs
1. Preheat oven to 350. Grease a 13x9 metal baking pan, or three 8-inch round or two 9-inch round cake pans. Dust pans with flour.
2. On waxed paper, combine flour, cocoa, baking powder, baking soda and salt. In 2 cup liquid measuring cup, mix milk and vanilla; set aside.
3. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.
5. Pour batter into prepared pans. Bake 40-45 min. for 13x9" pan, 30-35 min. for 8 and 9 inch layers, or until toothpick inserted in center of cake comes out clean.
Vanilla Buttercream Frosting
1 (16oz.) pkg. confectioners' sugar
1/2 cup (1 stick) softened butter
1 1/2 tsp. vanilla extract
4-6 Tbsp. milk
In large bowl, with mixer at med-low speed, beat sugar, butter, vanilla, and 4 Tbsp. milk until blended. Increase speed to med-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in more milk as needed for easy spreading consistency.
