from King Arthur Flour’s Baker’s Companion
12 tablespoons butter (I used margarine very successfully)
1 3/4 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cups natural cocoa powder
4 large eggs
1 1/2 cups milk or water (I used rice milk)
Preheat the oven to 350ºF.
In a large mixing bowl, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy- about 5 minutes.
Whisk together the flour and cocoa- sieve if necessary to remove lumps.
Add the eggs to the butter mixture, one at a time, beating well after each egg until completely combined before adding the next one. Slowly, blend one-third of the flour mixture into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and the remaining flour. be sure to mix well after each addition, and to scrape the sides and bottom of the bowl occasionally throughout the process.
Grease and flour two 9-inch round cake pans (or three 8-inch pans, or 24 cupcake papers). Divide the batter evenly. Bake the cakes for 30-35 minutes, or until a cake tester inserted near the middle comes out clean. Cupcakes will take about 20 minutes to bake. Remove from the oven and allow to cool for 5 minutes before removing from the pans to cool completely.