MOIST AND TENDER CHOCOLATE CAKE

2 cups all purpose flour
2/3 cup Nestle Toll House Baking Cocoa powder (unsweetened)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
3/4 cup butter or margarine softened (1 1/2 sticks)
2 teaspoons vanilla extract
2 eggs
1 cup water
Chocolate Lover's Frosting (recipe follows)

Combine flour, cocoa powder, baking powder, baking soda and salt in medium bowl.

Beat sugar, butter and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Alternately beat flour mixture and water into sugar mixture until well blended. Spread into two well greased and floured 9-inch round cake pans or one 13 x 9-inch pan.

Bake in preheated 350 degree F oven for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire racks to cool completely. Frost with Chocolate Lover's Frosting.

CHOCOLATE LOVER'S FROSTING
Makes 2 cups frosting

3 cups sifted powdered sugar, divided use
2/3 cup Nestle Toll House Baking cocoa powder (unsweetened)
1/2 cup butter or margarine, softened, (1 stick)
5 to 6 tablespoons milk, divided use
1 teaspoon vanilla extract

Beat 1 cup sugar, cocoa powder, butter, 2 tablespoons milk and vanilla in small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth.

Makes 10 to 12 servings
Source: Can label: Nestle Toll House Baking Cocoa