1 c. unsifted unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted all-purpose flour
2 t. baking soda
1/2 t. salt
1/2 t. baking powder
1 c. butter, softened
2 1/2 c. sugar
4 eggs
1/2 t. vanilla
1 c. walnuts

In medium bowl, gradually add boiling water to cocoa. Mix with wire whisk until smooth. Cool completely. (Do this several hours before actually making cake — at same time, set eggs out to bring to room temperature.) Sift flour with soda, salt, and baking powder. Preheat oven to 350 degrees. Grease well and lightly flour three 9-inch cake pans. (Put wax paper in the bottom of the pans.)

In mixer, at high speed, cream butter and then add sugar gradually. Add eggs and vanilla. Beat for 5 minutes until light. At low speed, beat in flour mixture in 1/4ths, alternately with cocoa mixture in 1/3rds. (Do not overbeat.) Divide into pans — bake 25 - 30 minutes. Cool for 10 minutes in pans, then put on cooling racks.

Easy Chocolate Frosting

3/4 stick (6 Tbsp.) butter
5 Tbsp cocoa
1 lb. box confectioner’s sugar (which is approx. 3 3/4 c.)
5 Tbsp. milk
1/2 t. vanilla

Cream butter. Mix cocoa and powdered sugar together. Add alternately with milk to the butter. Then add vanilla. Spread on three layer chocolate cake. Garnish with chopped walnuts. (This cake is just as good without the walnuts, so if you don't like them, leave them out. I have to have it with the walnuts though!)

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