Chocolate Cake With Cocoa Frosting

• 1/4 cup baking cocoa
• 1 cup water
• 1 cup canola oil
• 1/2 cup butter, cubed
• 2 cups self-rising flour
• 2 cups sugar
• 1/2 cup buttermilk
• 2 eggs
• 1/2 cup butter, cubed
• 1/4 cup baking cocoa
• 1/4 cup milk
• 4 to 4-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

1. In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat.
2. In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs.
3. Pour into a greased 15x10x1-in. baking pan. Bake at 350u0b0 for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside.
5. For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled).
6. Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.

baking cocoa, water, canola oil, butter, flour, sugar, buttermilk, eggs, butter, baking cocoa, milk, sugar, vanilla

Taken from www.tasteofhome.com/recipes/chocolate-cake-with-cocoa-frosting/ (may not work)