INSTRUCTIONS
Line two 9-inch round pans with parchment paper and spray them with nonstick spray.
Preheat oven to 350°.
Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large blending bowl.
Whisk within the milk, oil, eggs, and vanilla until clean. Stir within the boiling water, blending until clean.
Divide batter flippantly between the two pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes inside the pans, then inverts onto cooling racks.
Cool completely. (I wrap each cake in plastic wrap and freeze.) Place one cake on a cake stand or serving tray.
Spread approximately a cup of frosting on the top. Place the alternative cake on the pinnacle. Frost facets and pinnacle of the cake.
Serve right now or cover and allow sit overnight.
For the frosting, beat all substances in a bowl until clean, adding sufficient milk to get a spreadable consistency.
