CHOCOLATE BUTTERMILK CAKE

2 c. sugar

2 eggs

2 1/2 c. flour

1 c. buttermilk

1/2 t. vanilla

1/2 c. cocoa

2 t. soda

1 c. oil

1/2 t. salt

1 c. boiling water

For the cake base, stir together dry ingredients.  In the bowl of an electric mixer, mix together wet ingredients (except buttermilk and boiling water).  Add dry to wet and mix until combined.
In small increments, pour boiling water and buttermilk into the mixture, alternating and mixing between.

Pour into greased 9x13 pan and bake at 350 degrees for 32-35 minutes, or until toothpick inserted into the center comes out clean. 

HOSTESS CUPCAKES FILLING

1 (8 oz.) package cream cheese, softened, but not melted

1/3 c. sugar

1 egg

dash of salt

6 oz. package chocolate chips

If making cupcakes, line muffin tins with cupcake papers and fill 2/3 full with batter.  Mix together cream cheese, sugar, egg, and salt.  Stir in chocolate chips.  Add a scant spoonful of cream cheese filling on top of the batter and bake at 350 degrees for around 22 minutes, or until a toothpick inserted into the center comes out clean.

CHOCOLATE BUTTERCREAM FROSTING

1/2 c. butter

3 1/2 c. powdered sugar

1 t. vanilla

2 heaping spoonfuls natural, unsweetened baking cocoa (I love Hershey's)

Add just a little milk at a time and mix until it is a creamy consistency, perfect for frosting!