Moist chocolate cake with old-fashion boiled icing similar to a Italian meringue
Preheat oven to 350F. Sift flour, cocoa, baking soda, and salt together. Set mixture aside.
In a large mixing bowl beat sugar and eggs until light yellow. With mixer running slowly drizzle in oil. Mix until smooth.
Add buttermilk alternately with flour mixture. Slowly add 1 cup boiling water until batter is smooth. Mix in vanilla.
Bake in preheated oven. For a 9 x 13 or 9-inch rounds bake 25-30 minutes or until cake springs back when lightly pressed. Cupcakes bake for 18-20 minutes. Makes 24 cupcakes OR one 9 x 13-inch cake OR two 9-inch round.