(From Joanne Fluke’s “Carrot Cake Murder.”)

2 cups white (granulated)’ sugar

2 cups flour (don’t sift—just level it off with a knife)

1 cup butter (2 sticks, ½ pound)

1 cup water

3 tablespoons unsweetened cocoa powder (I used Hershey’s)

1/2 cup milk

1 teaspoon vanilla extract

1 teaspoon baking soda

2 eggs, beaten (just whip them in a a glass with a fork)

Grease and flour a 9-inch by 13-inch cake pan.

In a large bowl, stir the sugar and the flour together. Set it aside on the counter.

Put the butter, water and cocoa powder into a saucepan and bring it to a boil over medium heat.

Pour the cocoa mixture over the sugar and flour, and mix on medium speed.

Whisk the milk, vanilla extract, baking soda and eggs together in a small bowl.

Add the egg mixture to the large bowl. Stir until it’s thoroughly incorporated.

Pour the batter into prepared cake pan.

Bake at 350°F for 20 to 25 minutes. When the cake begins to shrink away from the sides of the pan, it’s done.