Ingredients:

2 1/2 cups all-purpose flour

1 2/3 cups sugar

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 stick (1/2 c) unsalted butter, room temperature

2 tablespoons vegetable oil

2 teaspoons vanilla extract

1 1/3 cups whole milk, room temperature

3 large eggs, room temperature

3 cups sugar (icing)

3/4 cup unsweetened cocoa powder (icing)

3/4 cup evaporated milk (icing)

3/4 cup salted butter (icing)

1/2 teaspoon vanilla (icing)

Directions:

1. Preheat oven to 350° F. Grease and flour two 9-inch round cake pans. Set aside.

2. In a large mixing bowl whisk or sift together the flour, sugar, baking powder, and salt. Add the softened butter, oil, milk, and vanilla. With a hand mixer, beat mixture for 2 minutes, scraping down the sides of the bowl as needed.

3. Add the eggs and beat for 2 more minutes. Divide batter between the prepared pans.

4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (Mine took 30 mins.) Cool in the pans on wire racks for 10 minutes and then turn cakes out onto a cooling rack to cool completely before icing.

5. Chocolate Fudge Icing. Bring all ingredients (except vanilla) to a full boil in a heavy 2-qt. saucepan over medium/medium-high heat, whisking constantly; reduce heat to medium and continue to boil for 8 minutes, whisking constantly. Remove from heat and stir in vanilla, if using. Set aside to cool for 5 minutes.

6. Beat icing with spoon until frosting begins to thicken but is still pourable. Spread icing on cooled cake. You will need to work quickly as the icing begins to harden rapidly. Allow icing to set before slicing and serving.

Bon Appetit!