Which of the following categories best describes this recipe:
Desserts

Estimated time:
20 min. prep., 20-35 min. bake, up to an hour to cool; moments to frost

Number of servings:
12 cupcakes; single layer serves 6-8; double recipe for 2 layers or oblong (12-15 servings).

Ingredients: (Hit your return key to start a new line)
CAKE:

1 c. all purpose flour

1 c. sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. butter

1/2 c. water

1/3 c. unsweetened cocoa powder

1 egg

1/4 c. buttermilk or sour milk*

1 tsp. vanilla

Directions:
Preheat oven to 350 degrees F.
Grease and lightly flour baking pan(s). Single layers may be 8" or 9" round, or an 8"x8"x2" pan. Double for two layers, 9"x13" oblong, or 24 cupcakes.
Line cupcake pans with paper or foil liners.

In a mixing bowl, combine flour, sugar, baking soda, and salt.

In a small saucepan, combine butter, water, and cocoa powder. Bring just to a boil, stirring constantly. Remove from heat; add cocoa mixture to the dry ingredients mix. Beat with an electric mixer on low speed (or with wire whisk, with Vigor) until just thoroughly combined.

Add egg(s), buttermilk or sour milk, and vanilla; beat on low speed for about one minute. Batter may seem thin.

Put the batter into the prepared pans; cupcakes would be filled 1/2 full.

Cupcakes: about 20 min.

Single round layers or 8"x8" pan: about 25-30 min.

9"x13" oblong cake: 30-35 minutes.

Cake is done when a wooden toothpick inserted in center comes out Clean. (Cake may also pull away from the pan slightly).

Cool cupcakes for at least 5 min. before removing from pans to cool more.

Other cakes may be cooled completely in pan and frosted, OR cooled in pan(s) for 10 minutes and carefully inverted on a platter. Allow to cool completely before frosting!
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BUTTER FROSTING, Single Layer; double for 2 layer or oblong.
Can be made Chocolate-y; those instructions follow the Vanilla version:

3 Tbsp. butter, softened

2 1/4 to 2 1/2 c. sifted powdered sugar

2 Tbsp. milk

3/4 tsp. vanilla

(optional 1 oz. square of unsweetened chocolate)

In a small mixing bowl, beat the butter with an electric mixer until light and fluffy. Gradually add nearly Half of the powdered sugar, beating well.

(Chocolate may be melted in a small heavy saucepan, over low heat, stirring often...or micowaved briefly until melted, and added when it has cooled Slightly...then add to the mixture in the bowl).

Beat in milk, vanilla (and that chocolate, if desired). Gradually beat in remaining powdered sugar. Add additional milk, if necessary, to make frosting more spreadable.

If you are going to add something like Sprinkles to the top, you will definitely want to add more milk. ;-) This frosting is not like the gooey stuff bought pre-made in tubs; it is more like something Grandma would make. It will "set up" a bit.

When the cake is iced, cover it to keep it Moist.

Got Milk?

Other suggestions and comments:
Since the price of butter has gone through the roof, I often substitute canola oil for at least half the butter in the cake. Butter's the Good Stuff for the Icing, though ;-)

I don't always bother to sift powdered sugar. The main reason for doing it is to prevent lumps. (If you can tolerate a few minor lumps, and your powdered sugar is quite fresh, just Go For It.) Powdered sugar seems to absorb moisture from the air, so if you can store it covered and Dry, or buy it fresh right before use, so much the better.

*Sour Milk: if you add about a teaspoon or so of lemon juice or vinegar to a cup o' milk, it should sour adequately. Buttermilk is great...but if ya don't have it in the house, and you only want one layer, it hardly seems worth the trip to the store, eh?

Buttermilk is also sold in Powdered form.