3. Position a rack in centre of the oven and pre-heat to 350 F/175 C. Grease and flour, two 8 inch cake pans.
4. In another wide n large bowl, beat butter until fluffy using an electric mixer and gradually add the powdered sugar. Beat in the eggs, one at a time; add the vanilla and beat again until light for a minute or two. Fold in the dry ingredients alternating with the cocoa mixture, beginning and ending with the dry ingredients.
5. Divide batter between the prepared pans, smoothing the tops. Bake for 25-30 minutes, until the tops spring back when lightly touched and a skewer inserted in the centre comes out with just a few crumbs clinging to it.
6. Cool the pans on a wire rack.Run a knife around the edges to loosen from the pans and turn layers out on the rack, placing one upside down and the other right side up.
Frosting: (Oreo butter)
I had some reserve of this from the oreo cookie cake which I used up, that complimented well, for this cake.
1/2 c sugar, powdered
3/4 c butter
3 Oreos, crushed with hands
In a small bowl, beat together sugar and butter till fluffy and pale. Stir in the cookie crumbs and spread it evenly over the cake.Cover the sides too, if you prefer.