Fudge Ghost Cake

• 3 cups flour
• 2 3/ 4 cup sugar
• 1/ 4 cup cocoa
• 1/ 2 teaspoon baking powder
• 1/ 4 teaspoon salt
• 5 large eggs, room temperature
• 1 cup butter, room temperature
• 1 cup milk
• 1/ 2 cup canola oil
• 1 teaspoon vanilla

Preheat oven to 325 degrees. Prepare pan with bakings spray or shortening and dust with cocoa. Crema butter, canola oil, and sugar in a mixer at medium speed until fluffy. Add eggs, one at a time and then add the vanilla. Combine flour, baking powder, salt, ,and cocoa in a seperate bowl. Add flour mixture to batter alternating with milk and beat well till throroughly mixed. Pour evenly into two sections of pan, 3/4 full to avoid overflow. Place pan on a cookie sheet before putting into the oven. Bake for 60 minutes or until toothpick comes out clean. Let stand for 10 minutes before removing. Let cool completly before assembling. for assembly, use a serated knife to shave excess cake off the back of each half so that both halves fit together snugly and seamlessly. Use frosting or ganache to hold halves together, and toothpicks if necessary. Decorate as desired!