Decodant chocolate cake with a delicious fudge icing

Cake Layers
2 CUPS SELF-RISING FLOUR
3/4 CUP COCOA
1 STICK BUTTER (1/2 CUP)
3/4 CUPS VEGETABLE OIL
2 1/2 CUPS GRANULATED SUGAR
3 RAW EGGS AT ROOM TEMPERATURE
1 CUP SKIM MILK OR WATER
2 TSP. VANILLA FLAVORING OR 1 TSP. VAN EXTRACT
Preheat the oven to 350 degrees.
In large separate mixing bowl combine the flour and cocoa. Whisk together well.
Use stand mixer and put in butter, oil, and sugar and mix well. Now add eggs. Add milk/water. Start adding dry ingredients 1/2 cup at a time. Finish adding your flour. Add your vanilla. Pour into well-greased cake pans. Bake until set about 25-30 minutes. Watch close at end and take out when a toothpick comes out clean.

Fudge Icing

8 CUPS POWDERED SUGAR
3/4 CUP COCOA
3/4 CUP EVAPORATED MILK
1 1/2 STICKS BUTTER OR MARGARINE
DASH OF SALT
2 TSP. VANILLA

Add powdered sugar to mixing bowl. Add a dash of salt. Add cocoa a little at a time as you are whisking the powdered sugar on low. Scrape the sides with a spatula to make sure it is mixed well.
Add evaporated milk to a liquid measuring cup. Add 1 1/2 sticks of softened butter to same measuring cup. Put in microwave until it is boiling.
Add the liquid into mixer once boiling and mix on medium speed. Add vanilla extract. If it is too thick add water a tablespoon at a time until it reaches desired texture (it will thicken as it sits).

NOTE: Ice cake immediately.