Heat oven to 350°F. Grease 2 9" round pans

Trace the pan onto your waxed paper creating 2 circles

Place each waxed paper circle in the bottom of the cake pan and remove air from underneath of the waxed paper circles.

mix in a medium/large bowl, the flour, cocoa, sugar, salt baking powder, baking soda and salt. Mix together throughly.

Begin boiling your water.

Add eggs, canola oil, milk, and Vanilla to your dry mixture. Mix on a low speed for 1-3 minutes.

Add boiling water slowly into the batter while continuing to mix. The batter will be thin.

Pour batter into prepared cake pans.

Bake at 350° for 30 - 35 minutes. Start checking cake @ 29 minutes, you do not want to over cook this cake. Remove from oven when cake tester or wooden pick comes out clean.

Cool 10-15 minutes. Remove from pans and place on wire racks. (this cake is very moist so I suggest you spray a little Pam onto the rack so the cakes do not stick and break apart when you go to remove them from the rack.)

You can make this cake into cupcakes 22 to 25 minute bake time, or a 9x13 cake 35 minute bake time, or even a 3 layer cake using 8" cake pans or even 6" (the layers will be thicker in 6" pans, just make sure you don't fill them up to high so the don't spill over when cooking. Rule of Thumb is 2/3 filled but you can go a little more than that if you use the 6"pan) 30 to 35 bake time.

Cool cake completely and then frost with your favorite frosting or you can use the recipe I have listed here which is a rich chocolate frosting