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Delicate Chocolate Cake

1 cup vegetable oil
1 cup water
1/2 cup butter or margarine
1/4 cup baking cocoa
2 cups self-rising flour*
2 cups sugar
1/2 cup buttermilk
2 eggs
FROSTING (for the layer cake):
1/2 cup butter or margarine
1/4 cup baking cocoa
1/4 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract

In a saucepan, combine oil, water, butter and cocoa. Bring to a boil over medium heat; boil for 1 minute. Remove from the heat. In a mixing bowl, combine flour and sugar; gradually add cocoa mixture, beating well. Add buttermilk and eggs; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 175 degrees C for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into four 7-1/2-in. x 5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. For frosting, combine butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute (the mixture will appear curdled). Pour into a mixing bowl. Gradually add sugar and vanilla; beat until frosting is cooled and reaches desired spreading consistency. Frost the top of one cake rectangle; top with the second rectangle. Frost the top and sides of cake.

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