Jodi's Chocolate Cake

Preheat oven to 350°. Prepare two 9-inch cake pans greased with butter, bottoms

lined with parchment or wax paper, and then greased and floured.

In a medium bowl, whisk together the cocoa and boiling water until smooth.

Cool to room temperature.

In another bowl lightly combine the eggs, ¼ of the cocoa mixture, and vanilla.

In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining cocoa mixture.

Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 90 seconds. Scrape down the sides. Gradually add the egg mixture in three batches, beating 20 seconds after each addition. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula.

The pans will be about half full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.

Let the cakes cool about 10 minutes in the pans before transferring to wire

racks. Do not brush crumbs off while the cake is still warm.