1/2 cup sugar

1/4 cup + 3 tablespoons flour

3 tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
0.5 whole eggs
1/4 cup milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup boiling water with 1/4 tsp instant coffee
1. Heat oven to 350F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in lar
ge bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minute
s. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean
. Cool 10 minutes; remove from pans to wire racks. Cool completely.
2 tablespoons butter
1/2 cup powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract
Cream room temperature butter with a hand mixer, the paddle attachment of a stan
d mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confection
ers' sugar until fully incorporated. Beat in vanilla extract.
Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using
, and beat for thirty seconds until smooth or until desired color is reached.