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.
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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.