Instructions: Preheat oven to 350. Grease and flour two 9 inch round cake pans. Dust the pans with the unsweetened cocoa. Set them aside while you prepare the cake batter. In a large bowl, measure the flour, sugar, buttermilk, salad oil, baking soda, eggs, 1 1/2 tsp vanilla extract, 1 1/4 tsp salt, and 3/4 cup cocoa.
***

With the mixer at low speed, beat until well blended, constantly scraping the bowl with a rubber spatula. Then increase the speed to medium. Beat for 3 minutes, occasionally scraping the bowl.

Pour the batter into the prepared pans. Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool the cake pans on a wire rack for 10 minutes. Remove the cake from the pans and cool completely while the frosting is prepared.

Prepare The Frosting:
In a large bowl, with mixer at low speed, beat the confectioners sugar, butter, milk, corn syrup, 3/4 cup cocoa
***1 tsp vanilla, and 1/4 tsp salt until smooth and glossy. Add more milk if necessary until the frosting is smooth with a very easy spreading consistency.

Assemble The Cake:
On a cake plate, place one cake layer rounded-side down. Evenly spread about 1/2 cup or so of the frosting on the top of the bottom layer. Then top with the second layer rounded-side up. Frost side and top of the cake with remaining frosting. Place in refrigerator if not serving right away.

Yield: 16 servings (rdj)

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