The original of this recipe is on the back of a prescription pad that is probably older than I am, but it is also bright pink so mom and I always know how to find it. It is my absolute favorite chocolate cake. It is what is made for birthdays and graduation.

1 1/2 C. Flour
1 C. Sugar
1 1/2 tsp. Vanilla
3 BIG Tbsp. Cocoa
1 C. cold Water
1 tsp. Baking Soda
6 Tbsp. oil (be generous with the oil)
1 Tbsp. Vinegar

Dump all into a bowl and mix well. Pour into ungreased 8×8 pan. Bake 350 for 25 min. (a round pan can also be used. if so bake for about 5 min longer in a slightly warmer oven, you have to make the call. a round cake will have a tenancy to dip in the middle so we also keep it in the oven after we have turned it off. the dip is always the best part because that is where the most frosting lands!)

Frosting:

1 stick softened butter
apx 3 C. confectioner’s sugar
apx 1 Tbsp. Cocoa
apx 1 tsp. Vanilla
milk as needed

Beat all together until smooth. Add the milk as you go for smoothness the frosting is always a “make it up as you go along” situation. You want it to be creamy and smooth at the end. If you make too much, it is always good enough to eat off the beaters.

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