Chocolate Layer Cake

Ingredient:Makes three 9-inch round layers

2 cups white sugar

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat the oven to 350°F. Grease and flour three 9-inch round baking pans. (Or,
instead of flour, you can use cocoa powder, to match the color of the cake.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large
mixer bowl. Add eggs, milk, oil and vanilla; beat with a mixer on medium
speed for 2 minutes. Mix in boiling water. The batter will be quite thin. Divide
the batter evenly between the prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center of each cake

comes out clean.

Set the pans on wire racks and cool for 10 minutes. Then, lightly run a knife
around the inside of the pans to help the cake edges release. Flip the cake pans
over, one by one, and tap firmly with the palms of your hands. Carefully lift up
the cake pan; the cake should release easily. If it doesn't drop right out, drape
with a warm wet towel while continuing to tap.

Cool the cake layers completely before frosting.