Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1 tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Coat the bottom of a 9x13 pan with cooking spray.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1 1/4 cups of milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1 1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pan.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted near center of cake comes out clean.

Icing

1 1/2 cups granulated sugar
1/4 cup + 2 tablespoons cornstarch; packed
7 tablespoons cocoa
6 tablespoon butter
3/4 teaspoon salt
1 tablespoon vanilla
1 1/2 cups cold water

Mix the dry ingredients in a large saucepan.

Mix in the water with a wire whisk. Make sure the ingredients are thoroughly mixed before adding heat or the cornstarch will form clumps.

Cook over medium heat stirring constantly until thick and bubbly.

Remove from heat and add the butter and vanilla.