Luscious Chocolate Cake

1 bag of Pamela's Chocolate Cake Mix
2 large eggs
1/2 cup oil
1-1/2 cups water

Preheat oven to 350º. Put all ingredients in a bowl and mix by hand to incorporate. You can add a third egg for a lighter cake. DO NOT OVERMIX. Pour into two lightly greased 8-inch round pans. Bake in preheated oven for 25 to 30 minutes, or remove when toothpick comes out with slight crumbs. For single layer sheet cake, use 9 x 12 pan and bake for 25 minutes. Frost with your favorite frosting, whipped cream, powdered sugar, cover with berries, or nothing all!

Chocolate Frosting

8 tablespoons butter or margarine
4 cups powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla
1/3 cup water, milk or rice milk

In a mixing bowl soften butter, add liquid, powdered sugar, cocoa and vanilla. Beat until smooth. Frost on cooled cakes.

Variations:

Pamela's Mocha Cake: Reduce water to 1/2 cup and add 1 cup of prepared espresso. Frost when cooled.

Pamela's Ultra Rich Cake: Reduce water to 1 cup and add 1 cup of sour cream. Frost when cooled.

Chocolate Chip Cake: Add 1 cup chocolate chips to batter before baking.

Cupcakes: Fill lightly greased cupcake pan (or use cupcake papers) with batter 2/3 full. Bake for 22 to 24 minutes.

Fast & Easy: For a dessert with flare, bake in your greased waffle iron until firm to the touch, remove and serve with a scoop of vanilla ice cream and chocolate sauce!