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MOIST & TENDER CHOCOLATE CAKE 2 cups flour 2/3 cup cocoa 1 tspn baking powder 1 tspn baking soda 1/2 tspn salt 3/4 cup butter or margarine 1-3/4 cups sugar 2 tspn vanilla 2 large eggs 1 cup water Preheat oven to 350°F. Grease and flour two 9" round baking pans or one 9x13" baking pan. In medium bowl, combine flour, cocoa, baking powder, baking soda and salt. In large bowl, cream butter, sugar and vanilla. Add eggs one at a time, beating well after each addition. Gradually add flour mixture alternately with water. Spread into prepared pans. Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes. Invert onto wire racks to cool completely. Fill and frost with Chocolate Lover's Frosting. |