Black Magic Chocolate Cake

• FOR THE CAKE:
• 1-3/4 cup All-purpose Flour
• 2 cups Sugar
• 1/2 cups Cocoa
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 cup Boiling Water (I Use Strong Coffee)
• 1 cup Buttermilk Or Sour Milk
• 1/2 cups Oil
• 2 whole Eggs
• 1 teaspoon Vanilla
• FOR THE FROSTING:
• 1/2 cups Butter Or Margarine, At Room Temperature
• 8 ounces, weight Cream Cheese, At Room Temperature
• 1/2 cups Cocoa
• 1 pound Powdered Sugar
• 1 teaspoon Vanilla

1. Preheat oven to 350u0b0F.
2. For the cake, in a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Add the remaining ingredients beat well for 2 minutes.
3. Pour into three 8" pans (for a tall cake) or 9" prepared pans. Bake 35 to 40 minutes.
4. Cool for ten minutes and remove cakes from pans. Cool completely.
5. For the frosting (I usually make 1 1/2 batches of frosting), cream butter and cream cheese together. Then with the mixer on low speed, slowly add cocoa and powdered sugar, then the vanilla. Increase mixer speed to medium and mix till well blended. If frosting is too thick, add 1 tablespoon milk.
6. Spread frosting on the completely cooled cake.
7. Note: Due to the frosting on this cake, it should be kept in the refrigerator until served and in between servings-if there is any left after the first serving.

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Taken from tastykitchen.com/recipes/desserts/black-magic-chocolate-cake/ (may not work)