OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING

Makes: 8 to 10 servings 3 cups all-purpose flour 2 cups granulated sugar ½ cup plus 3 tablespoons unsweetened cocoa powder, divided

2 teaspoons baking soda 1 teaspoon salt

2 cups cold water

1 cup corn oil 1 tablespoon plus 1 ½ teaspoons vanilla extract, divided

1 ½ cups semisweet chocolate chips

10 tablespoons (1 ¼ sticks) unsalted butter, room temperature

5 cups powdered sugar, divided

½ cup (about) whole milk 1 . For the cake: Preheat oven to 3 5 0 degrees. Butter and flour 3 (9 -inch) cake pans. Sift flour, granulated sugar, ½ cup of the cocoa, baking soda and salt into a medium bowl. In a large bowl, mix the cold water, corn oil and 1 tablespoon of the vanilla. Whisk in the flour mixture. Divide the batter equally among the pans (there will not be much in any of the pans). Sprinkle ½ cup chocolate chips over the batter in each pan.

2 . Bake cakes until a tester inserted into the center comes out clean, about 2 5 minutes (avoid putting tester in a chocolate chip; it will not come out clean even if fully baked). Cool pans on racks 1 5 minutes. Cut around pan sides to loosen. Turn cakes out onto racks; cool completely.

3 . For the frosting: Beat butter in large bowl until light and fluffy. Gradually beat in 3 cups of the powdered sugar. Beat in the milk and the remaining 1 ½ teaspoons vanilla. Add the remaining 3 tablespoons cocoa and the remaining 2 cups powdered sugar; beat until blended, thinning with more milk if necessary.

4 . Place 1 cake layer, chocolate-chips side up, on platter. Spread ⅔ cup frosting over the layer. Top with second cake layer, chocolate-chips side up. Spread ⅔ cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread remaining frosting over sides and top of cake. Can be prepared 1 day ahead; cover with cake dome and let stand at room temperature.