1 cup butter
1 cup white sugar (original recipe called for 1.5 cups)
3 eggs
1 tsp vanilla

2 cups flour (I use whole wheat)
½ cup cocoa
1 tsp baking powder
1 tsp baking soda
¼ tsp salt

1 ½ cups milk (you can also use sour milk)
2 cups fresh baby spinach (optional)

1. Cream together the butter and sugar. Stir in the eggs and vanilla.
2. In another bowl, mix the dry ingredients.
3. If you’re using the spinach, blend it in a food processor or blender with the milk until it is completely pureed (and you have green milk).
4. Alternately, stir the flour mixture and the milk into the creamed mixture. (Stir in a bit of flour, then a bit of milk… until it’s all mixed).
5. Pour batter into a greased 8” x 12” pan. Bake at 325 for 30-35 minutes, until a fork comes out clean.

ICING
½ cup butter
2 cups icing sugar
6 Tbsp cocoa
Enough milk to make it easy to stir

1. Cream the butter with the icing sugar and cocoa.
2. Add enough milk to make it easy to spread. Ice the cake once it has cooled (or preferably chilled in the fridge).