Dark Chocolate Cake (With Chocolate Ganache or Chocolate Icing)

Makes Two 9” Layers

½ Cup Cocoa Powder

½ Cup Cold Water

½ Teaspoon Salt

2 Teaspoons Baking Soda

2/3 Cup Margarine

1 2/3 Cups Granulated Sugar

2 Large Eggs

2 Cups Sifted All-Purpose Flour

1 Cup Buttermilk

1 Teaspoon Pure Vanilla Extract

Several Drops Red Food Coloring (Optional)

Chocolate Ganache or Chocolate Icing

Preheat oven to 375°.

Spray two 9” round cake pans with non-stick baking spray such as Pam and line each pan with a parchment paper round. Spray the parchment paper as well with the Pam.

In a small bowl mix the cocoa, cold water, salt and baking soda until smooth. Set aside.

In the bowl of a mixer beat margarine to soften. Add sugar and beat until light and fluffy. Beat in eggs one at a time and, when completely incorporated, add the cocoa mixture. Beat until blended. Add the flour and buttermilk alternately in thirds, beginning and ending with the flour. Beat in the vanilla and the optional food coloring.

Divide evenly between the prepared pans and bake for 30 – 40 minutes. Test for doneness with a wooden skewer. When the skewer is inserted into the middle of the cake and comes out clean the cake is done.

Remove from the oven and cool on a wire cooling rack for 20 minutes. Remove the layers from the pans by inverting onto a wire cooling rack. Cool completely before pouring Chocolate Ganache over cake or frosting with Chocolate Icing.