I call this the One and Only because it's really SUPER yummy, and uses less sugar than many recipes. You also don't have to bother with chopping or melting any semi-sweet chocolate. And really, if you HAD semi-sweet chocolate in the house, wouldn't you probably EAT that instead of saving it for baking???
Ingredients
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick butter, softened
2 cups sugar
4 eggs
2 tsp vanilla extract
Directions
Preheat oven to 350 degrees F. Grease and flour two 9" inch round cake pans.
In medium bowl, pour boiling water over cocoa, and whisk until smooth. Sert aside to cool.
Sift together flour, baking soda, baking powder and salt; set this aside too.
In a large bowl, cream together softened butter and sugar. Beat in eggs, then stir in vanilla.
Add about half the flour mixture to the butter mixture, and stir. Next add about half the cocoa mixture and stir. Repeat until all is combined.
Spread batter evenly between the prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool before icing*.
As for icing, I like to make up a buttercream icing, with a twist. Take one softened stick of butter, and one box of confectioner's sugar, plus a dash of milk, and beat with a hand mixer on medium speed. Take out 1/3 of the icing, and add some lavender extract (amounts will vary depending on where you buy this!). To the other 2/3 of the icing, add 1 T of pure vanilla extract. Use the lavender icing for the center of the cake and the vanilla for the outside. It sounds odd, I know, but it's a lovely combination!
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