MJF Notes: This recipe called for all butter. Was on the dry side. 1/29/21: Sophies birhday. Did 1/2 1/2 and filled just half. PERFECT!!! 7/24/21: made for Doms birthday. Used all oil. Perfect. 6/12/22: made cake for Robertas going away. Scaled for 18 perfect for large sheet pan

Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Or prep 24 papers in cupcake pans.

In 2 cup cup, boil water or coffee. Whisk in cocoa powder, then milk and vanilla. in another bowl., sift together flour, baking soda, and salt.

In main mixing bowl beat together butter and sugars with electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled). Divide batter among pans or cupcake papers filled 1/2-2/3. A scant #16 scoop made 30 cupcakes

Cake: bake at 350F for 30-35 mins

Cupcakes: for a nice even dome, start at 400°F for 5 minutes, then reduce to 350°F for another 10 to 15 minutes, or until the cupcakes are done according to the recipe directions. This takes a little experimenting with and will depend on the recipe you're using, but it's a good trick to avoid volcano-y looking cupcakes, nor flat and overflowing!