This is hands down the BEST scratch chocolate cake that I've ever made or had!
Heat oven to 350° F
Grease and flour two 9-inch cake pans
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl
Add eggs, milk, oil, and vanilla
Beat on medium speed of mixer 2 minutes. (Do not over beat!)
Stir in boiling water by hand (batter will be thin)
Pour batter into prepared pans
Bake 30 to 35 mins. or until wooden pick inserted in center comes out clean
Cool 10 minutes; remove from pan to wire racks. Cool completely
Frost with "Perfectly Chocolate" Chocolate Frosting
Melt butter, stir in cocoa
Alternately add powdered sugar and milk, beating to spreading consistency, add small amount of additional milk if needed
Stir in vanilla
One pan cake: Grease & flour 13X9X2-inch baking pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
Three layer cake: Grease and flour three 8-inch round baking pans. Heat oven to 350° Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely, frost
Bundt cake: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost
Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes