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It’s my brothers birthday, so here is a cake recipe. Thanks to Beth, in turn Mikes mom for letting me have this.

Yield: two 8″ or 9″ layers, or one 9″x13″ layer

• 2 c. flour
• 2 c. sugar
• 1 tsp. soda
• 1 tsp. salt
• 2/3 c. cocoa
• 3/4 c. oil
• 1 c. water
• 1 tsp. vanilla
• 2 eggs
• 2/3 c. buttermilk

Grease and flour two 8″ or 9″ round pans (or a 9″x13″ pan).

Stir together flour, sugar, soda, salt and cocoa. Add oil, water and vanilla. Beat for 2 minutes on medium speed.

Lightly beat together eggs and buttermilk. Add to batter and beat 2 minutes at medium speed.

Divide batter between pans. Bake at 325˚ for 30-40 minutes. To test for doneness the cake will spring back when lightly touched on the top or insert a toothpick in the center, it should come out clean. Also sides of the cake will be slightly pulled from the pan when it is done.

Let the cakes sit in the pan for 10 minutes, turn out onto a wire rack. Allow to cool completely before frosting.

Yield: enough to frost two 8″ or 9″ layers, or one 9″x13″ layer

• 1 1/2 cups butter
• 1 c. cocoa
• 2 lbs. powdered sugar
• 1 Tbs. vanilla
• 1/2 c. milk (whole milk works best though)

In a large mixing bowl carefully beat together butter, cocoa, one pound of powdered sugar, vanilla and milk; scraping sides of bowl frequently. Add remaining powdered sugar, beat until creamy. Add more milk if necessary to make it the appropriate consistency. You also might want to have extra powdered sugar on hand in the event you add too much milk!