NEVER FAIL CHOCOLATE CAKE
from Chef Mary Barney of the Mary Day

Sift together:
3 cups flour
2 cups sugar
2 tsp. soda
2 tsp. sale
1/2 cup baking cocoa
2 eggs
3/4 cup vegetable oil
2 T vinegar
2 tsp. vanilla
2 cups warm water

Add the wet ingredients to the dry ones and beat all together. Bake in a greased and floured 9x13 inch pan, tube or bundt pan or 3 8-inch layer pans. Bake at 300° about 1 hour. Layers will take less time and can be baked at a higher temperature.

Mocha Buttercream Icing

3/4 cup butter
1 1/2 pounds confectioner’s sugar
1/2 cup baking cocoa
strong coffee

Cream the butter well. Add sugar and cocoa gradually and alternately. As mixture becomes stiff, begin adding coffee a tablespoon or so at a time, beating well. Keep adding cocoa, most of the sugar and coffee as you need to until the icing has a nice, light spreadable consistency. The more you beat it, the lighter it will be.