Now that baking season is right around the corner, I’d thought I’d share this amazing, “tried and true”, chocolate cake recipe that is almost impossible to mess up. Not for calorie counters, but definitely a family favorite. I’ve switched up the cake with different frostings like peanut butter frosting, raspberry frosting, banana frosting, and coconut pecan frosting, and it’s always delicious, no matter how you slice it! Enjoy. Deep Dark Chocolate Cake Ingredients for Cake: 2 cups of sugar 1 3/4 cups cake flour, or all purpose white flour 3/4 cups unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Heat oven to 350 degrees. Grease and flour two 9” round cake pans, or one 13 x 9 sheet cake pan. In a large bowl, mix all dry ingredients together. Add eggs, milk, oil, and vanilla with electric mixer making sure to get out all lumps. Slowly pour in boiling water. Batter will be thin. Pour into prepared pans. Bake for 30-35 minutes. Insert toothpick in center of cake to test. It should come out clean. Cool completely before frosting. Chocolate Buttercream Frosting 6 tablespoons softened butter 2 2/3 cups confectioners powdered sugar 1/2 unsweetened cocoa powder 1/3 cup milk 1 teaspoon vanilla extract In a mixing bowl, beat butter until creamy. Blend in powdered sugar and cocoa. Add milk slowly. Blend in vanilla. Add additional milk for desired consistency. It’s okay to lick the bowl and beaters. It’s the best part!