We hope that very mum enjoys the cake :)
What you need:
1 1/2 tsp salt
3/4 tsp baking powder1 1/2 tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tb cocoa
1 cup + 2 Tb water
1 cup + 2 Tb canola oil
5 large eggs
3/4 cup water
1 1/2 tsp vanilla
1 box powdered sugar
3.4 cup unsweetened cocoa
1 tsp or so liquid flavoring, vanilla, rum, or cognac
1 1/2 cupbutter, firm, not cold
Oven Temp ~ 350°
Baking Time ~ 25-35 Min.
In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa. Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer.Pour into pans, bake, test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.
Frosting:Put powdered sugar and 3/4 cup cocoa into a blender, mix until blended. Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid. When the flavor and consistency is right, add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the blender will warm it slightly. Mix until blended.
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.