Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean or with dry crumbs.
Cool 15 minutes in the pan before inverting to a serving platter to cool completely.
Frost cool cake with chocolate frosting.
CHOCOLATE FROSTING
Sift sugar.
Heat butter in a small pan on medium heat, do not let the butter get brown.
When butter is melted, whisk in cocoa, milk, and vanilla. Add sugar 1/2 cup at a time, whisking after each addition.
Remove from heat, after the sugar has been added.
Whisk until smooth.
Immediately pour over cake.
If icing is too thin, add additional sifted sugar 1/4 cup at a time until desired thickness or sit it in the refrigerator a few minutes. Take it out and whisk it until creamy again.
Frosting will thicken as it cools, but it'll be harder to spread.
Notes
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