1. Coat the pan with a light layer of butter. (I use a napkin and run it over room temperature butter before rubbing it onto the baking sheet in circular motions. You only need enough to make the flour stick.) Dust the pan with about 2 teaspoons of flour (I used a tablespoon and then put the rest of the flour back into the container.)
Every time I butter the pan I think of baking with my neighbor as a child. My mom was helping me and my neighbors (sisters, one 3 years older than me and one 3 years younger. We were probably 5, 8, and 11) make a cake. My mom gave the oldest sister a napkin with butter on it and asked her to butter the pan. When we turned around again we realized that she started to butter the outside of the pan. Having never really baked before she assumed the entire pan needed to be covered. It still makes me laugh).
The pan should be just barely coated in flour to keep the cake from sticking.
4. In a small sauce pan combine water, butter, and cocoa. Bring to boil, stirring frequently. Remove from heat.
5. Pour mixture straight from the stove into the flour mixture.
6. Beat at medium speed until well-blended.
6 tablespoons butter
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla extract
1. Combine butter, milk, and cocoa in a medium saucepan. Bring it to a boil stirring continuously.
2. Remove from heat and gradually stir in powdered sugar and vanilla.
When the cake is cut into 20 even servings, the nutrition ends up being: