1/2 cup sugar1/4 cup + 3 tablespoons flour3 tablespoons cocoa1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt0.5 whole eggs1/4 cup milk2 tablespoons vegetable oil1/2 teaspoon vanilla extract1/4 cup boiling water with 1/4 tsp instant coffee

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

2 tablespoons butter1/2 cup powdered sugar1 1/2 teaspoons milk1/2 teaspoon vanilla extract

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.