1In the bowl of your standard mixer, combine the first nine ingredients and beat on low speed about 1 minute. Then beat 2 minutes on medium speed. Spread evenly into 2 8-inch round cake pans that have parchment in bottom and grease sides with butter crisco.
2Bake at 350 for 40 minutes or until cooked in center when tested with toothpick. Cool 10 minutes before removing from pan to wire racks to cool completely.
3Frosting-In the top of a double boiler melt your chocolate chips over small amount of simmering water in lower pot. When melted removed from heat and let cool about 20 minutes. Meanwhile, dissolve cocoa in boiling water, let cool.
4In the bowl of your mixer, beat softened butter and confectioners sugar until fluffy. Add the melted chocolate chips and beat on low speed until combined scrape down the sides of your bowl. Beat in the cooled cocoa mixture.
5Place one of your chocolate cake layers on a cake plate or platter and spread with creamy frosting place second layer on and frost sides and top to complete. This frosting stays as creamy as when you put it on the cake. Just the best!