Chocolate Cake

3/4 c. butter, softened

3 eggs

2 c. all-purpose flour

3/4 c. unsweetened cocoa powder

1 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

2 c. sugar

2 tsp. vanilla

1 1/2 c. milk

one-bowl buttercream frosting (see below)

Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, grease a 9x13 pan.  In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.  In a large mixing bowl, beat butter on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well combined (3-4 minutes).  Scrape sides of bowl; continue beating on medium speed for 2 minutes.  Add eggs 1 at a time, beating after each addition (about 1 minute total).  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.  Beat on medium to high speed for 20 seconds more.  Spread batter into the prepared pan.  Bake at 350 for 35-40 minutes.  Place in pan on a wire rack; cool thoroughly.  Frost with frosting (see below).

One-Bowl Buttercream Frosting

6 Tbsp. butter or margarine, softened

2 2/3 c. powdered sugar

1/2 c. cocoa

1/2 c. milk

1 tsp. vanilla extract

Beat butter.  Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).  Blend in vanilla.