2 c Unsifted cake flour
1 3/4 c Sugar
3/4 c Ghirardelli cocoa
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Butter or margarine; soft
3/4 c Milk
1/2 c Water
2 Eggs
2 ts Vanilla
Heat oven to 350~F. Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes. Spread into 2 parchment lined or greased and lightly floured 9 by 1-1/2″ round cake pans. Bake at 350~F for 30 to 35 minutes; cool 5 minutes. Remove layers and cool on racks. When completely cool, frost with Chocolate Butter Cream Frosting* * separate recipe —–