COLLECTOR'S COCOA CAKE

Steps:

• Heat oven to 350°F.
• Butter and flour (2) 8-inch or 9-inch round baking pans.
• Beat butter and sugar in large bowl until fluffy.
• Add eggs and vanilla; beat 1 minute on medium speed of mixer.
• Stir together flour, cocoa, baking soda and salt; add alternately with water to butter to mixture, beating until well blended.
• Pour batter into prepared pans.
• Bake 35-40 minutes for 8" layers or 30-35 for 9" layers or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to wire racks.
• Cool completely.
• Frost with One-Bowl Butter cream Frosting or Fluffy Peanut Butter Frosting.
• One Bowl Buttercream Frosting:.
• Beat butter in medium bowl.
• Add powdered sugar and cocoa alternately with milk, beat to spreading consistency (additional milk may be needed.).
• Stir in vanilla.
• About 2 cups frosting.
• Fluffy Peanut Butter Frosting:.
• Gradually stir milk into flour in small saucepan.
• Cook over low heat, stirring constantly, until very thick.
• Transfer to medium bowl; press plastic wrap directly on surface.
• Cool to room temperature, about 1/2 hour.(If you are going to use this frosting - make it while you bake the cake.
• Add sugar, peanut butter, shortening, vanilla and salt.
• Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved.
• About 3 cups frosting.