Directions: Preheat oven to 350 degrees. Lightly butter two nine-inch round cake pans and dust with cocoa, tapping out excess. In a large bowl place the dry ingredients. Lightly beat the eggs, and add them and the wet ingredients, except the water, to the same bowl. Mix, using an electric mixer on medium for 2 minutes. Add the boiling water, and continue to mix and combine. The batter will be very thin, quite different from normal scratch or box mix cakes. Divide the batter evenly between the two pans and bake for 30 to 35 minutes, until a cake tester comes inserted in the center out clean. Cool in pans for 10 minutes, and then invert onto wire racks to cool completely. Put frosting between the two layers, and then on top and sides. For a professional look, invert the top layer so that the top of the cake will be level and flat.