Sue B. and Fuzz G.’s Chocolate Cake

Preheat oven to 350 degrees F. Spray 2 9-inch round pans with flour-added cooking spray and line bottoms with a round of parchment paper.

Mix cocoa and boiling water together in a small bowl or large measuring cup; set aside.

Mix buttermilk, oil, eggs and vanilla together in a large mixing bowl

Mix sugar, flour, salt and baking soda together in a second mixing bowl.

Mix dry ingredients into buttermilk/oil mixture and stir well with a heavy duty rubber scraper.

Mix in cocoa mixture – ours was still very warm when we stirred it in. Stir until well mixed (though batter might have a few lumps). Don’t overbeat the flour.

Pour batter into pans and bake at 350 for 30 minutes or until a cake tester comes out clean.

Let cool in pans for 10 minutes. Turn from pans and cool.Frosting: Melt both chocolates in microwave, double boiler or bowl set over barely simmering water; set aside to cool. Beat the butter until creamy. Make sure it’s not too cold or it might cause the chocolate to re-solidify. Stir in the cocoa power, about a cup of the powdered sugar, and the cooled melted chocolate. Scrape sides of bowl and beat well; add remaining powdered sugar, then add room temperature milk, vanilla and salt, beating and scraping until you get the consistency you like.