2 cups all purpose flour ▢2 cups sugar ▢¾ cup cocoa powder ▢2 teaspoons baking powder ▢2 teaspoons baking soda ▢1 teaspoon salt ▢1 cup milk ▢½ cup vegetable oil ▢2 eggs ▢1 tablespoon vanilla extract ▢1 cup boiling water Chocolate Frosting ▢½ cup butter, softened ▢½ cup cocoa powder ▢4 cups powdered sugar, sifted ▢1 teaspoon vanilla extract ▢1 pinch salt ▢6-8 tablespoons half and half
Turn the oven to 350 degrees Fahrenheit. Nonstick spray and line them with parchment paper. In a large mixing basin, combine the flour, sugar, cocoa, baking powder, baking soda, and salt with a whisk.
Combine the oil, eggs, milk, and vanilla with a whisk until homogeneous. While mixing, incorporate the scalding water until smooth.
Evenly distribute the batter between the two vessels. Bake for thirty to thirty-five minutes at 350°F, or until a toothpick inserted into the center comes out clear.
After ten minutes of cooling in the pans, invert them onto cooling stands. Completely cool.
Prepare the frosting while the cake cools by combining all ingredients in a basin and beating until smooth; add enough half-and-half to achieve a spreadable consistency.
One cake should be placed on a serving platter or cake stand. One-half cup of frosting should be spread on top. Mount the remaining cake on top. Completely frost the cake's sides and top with the remaining icing.
Serve immediately, or allow to rest overnight covered.