Yield: 18 servings.

For the cake:
2 cups all-purpose flour
2 cups sugar
1 cup water
1 cup vegetable oil
8 tablespoons butter
4 tablespoons unsweetened cocoa powder
½ cup buttermilk
2 eggs
½ teaspoon baking soda
Pinch of salt
¾ cup chocolate icing

For the icing:
4 tablespoons milk
4 tablespoons unsweetened cocoa powder
8 tablespoons butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract

For the cake: Preheat oven to 350˚. Combine flour and sugar in mixing bowl. Put 1 cup water, oil, butter, and cocoa into heavy boiler. Bring to a boil, and cook 1 minute, stirring constantly. Add mixture to sugar and flour, beat well. Add buttermilk, eggs, baking soda, and salt. Mix until smooth. Pour batter in 9-inch x 13-inch baking pan and bake for 40 minutes. Ice with chocolate icing while still hot.

For the icing: Mix milk, cocoa, and butter together, and bring to a boil. Add confectioners’ sugar and vanilla, stirring until well mixed, with no lumps.