2 cups sugar

¾ cup butter

2 eggs

1 cup buttermilk, separated

3 cups flour, separated

1 tsp vanilla

1 rounded tsp baking soda

½ cup cocoa

1 cup boiling water

Combine the cocoa, baking soda, and boiling water. Stir well and set aside. Cream together the sugar and butter. Beat the eggs and add to the creamed mixture. Alternately add 1⁄3 cup of buttermilk and 1 cup of flour, mixing well after each addition. Add the vanilla and cocoa mixture, stirring until blended. Pour into two greased and floured 9-inch cake pans or 48 cupcake tins lined with paper inserts. Bake at 350 F for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Cool the cake and frost with any icing of your choice.

Combine the cocoa, baking soda, and boiling water. Stir well and set aside. Cream together the sugar and butter. Beat the eggs and add to the creamed mixture. Alternately add 1⁄3 cup of buttermilk and 1 cup of flour, mixing well after each addition. Add the vanilla and cocoa mixture, stirring until blended. Pour into two greased and floured 9-inch cake pans or 48 cupcake tins lined with paper inserts. Bake at 350 F for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Cool the cake and frost with any icing of your choice.

Icing suggestion

2 Tbsp cocoa

2 cups powdered sugar

6 Tbsp softened butter

3 Tbsp whipping cream

½ tsp vanilla

Beat all ingredients together until light and fluffy.
Makes 1 1⁄3 cups of frosting.

Recipe courtesy of Virginia L Bennett, Richardson, Texas