by Holly Samuels (Chicago)

2/3 cup unsweetened Dutch cocoa powder
2 cup all-purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup unsalted, real butter softened
2 large eggs
1 2/3 cup white sugar
11/4 teaspoon pure vanilla extract
1 1/2 cup whole milk

Directions:

Preheat oven to 350 degrees.

Grease and flour three 8-inch, round cake pans; sides and bottom.

Mix all ingredients, butter, sugar, eggs, milk and vanilla, until well blended. Beat butter, eggs, sugar and vanilla in a separate bowl until creamy. Stir flour mixture into the butter and egg blend; slowly add milk. Continue beating until well blended. Pour batter into pans. Bake for about 20 minutes, or until toothpicks come out clean. Cool and then invert cakes onto wire baking racks. Once cooled, frost or glaze and then serve.