Ingredients
2 cups sugar2 cups water2/3 cup canola oil2 tablespoons white vinegar2 teaspoons vanilla extract3 cups all-purpose flour1/3 cup plus 1 tablespoon baking cocoa, sifted2 teaspoons baking soda1 teaspoon saltFROSTING:3-3/4 cups confectioners’ sugar1/3 cup baking cocoa1 cup butter, softened1 teaspoon vanilla extract3 to 5 tablespoons 2% milk
Preparation
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth.
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, sift confectioners’ sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners’ sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
