Heat oven to 350F. Grease and flour two round pans, 9x1/2 inches. In large mixer bowl combine butter, sugar, eggs and vanilla. Beat on high speed 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to creamed mixture. Blend just until combined; pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost with Glossy Buttercream Frosting. Garnish with sweetened whipped cream and maraschino cherries, if desired.
Glossy Buttercream Frosting:
In small mixer bowl cream 6 tablespoons softened butter or margarine; add 2-2/3 cups confectioner's sugar and 1/2 cup unsweetened cocoa alternately with 1/3 cup milk and 1 tsp vanilla extract; beat to spreading consistency (additional milk may be needed).
About 2 cups frosting.
Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350F for 20 to 25 minutes Cool; frost.
Makes about 2-1/2 dozen cupcakes.
Cajun Country -- New Iberia, Louisiana