Ingredients

• Vegetable-oil cooking spray
• 3 cups all-purpose flour, plus more for pans.
• 1 1/2 cups unsweetened cocoa powder
• 3 cups sugar
• 1 Tbs baking soda
• 1 1/2 tsps baking powder
• 1 1/2 tsps salt
• 4 large eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups water
• 6 Tbs safflower oil
• 2 tsps pure vanilla extract

Directions

1. eheat oven to 350. Spray two 9×13 inch pans with cooking spray. Line with parchment, leaving an overhang on long sides. Spray parchment. Flour pans, tapping out excess.

2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in eggs, buttermilk, water, oil, and vanilla until smooth. Divide batter between pans. Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, about 35 minutes. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.

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