The Best Chocolate Cake

I made this cake last night for a birthday at work, and made the frosting this morning. Y. U. M. I cut the tops off of the two layers to make them flatter, and had some frosting leftover. I couldn't let all that yummy cake go to waste, I had no choice but to eat it. :) The frosting is really sweet, but I've never been one of those people that said anything was too sweet for me. If you are one of those people, first, what's wrong with you? Second, you might want to use a little less confectioners sugar. I used 2 9 inch cake pans, but you could use 9x13 pan. I don't add recipes to my blog unless it's something I really like, and this cake is yumm-o!

INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
2/3 cup shortening (I used butter)
2 cups boiling water (I used milk instead)
2 eggs, beaten
2 teaspoons vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

The Frosting
INGREDIENTS
1/4 cup butter or margarine, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar (I used between 3 and 3 1/2)

DIRECTIONS
In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.