Chocolate Cake

This one is adapted from this recipe here . However, I have adapted because I am a traditionalist and feel compelled to use butter, not oil, in a cake. It's actually in the oven baking as I type so who knows if this adaptation was a success.
Update 1 - just looked in the window to the oven. With 12 minutes baking time left, one of the cakes has overspilled the tin. However, it does look quite delicious.

It has also been partly driven by necessity and availability of tools - I have no weighing scales at the moment so cups were an easier measurement.

Ingredients
2 cups sugar
100g of butter (well, actually, about 1/4 of the 454g package of butter)
2 eggs
1.5 tsp of vanilla essence
2 cups of self-raising flower
1.5 tsp of bicarbonate of soda
pinch of salt
.75 cup of cocoa
1 cup of milk
.5 cup of boiling water

Method

1. Preheat oven to 350F/180C
2. Cream together butter and sugar
3. Add eggs and mix
4. Add vanilla essence and mix
5. Add 1 cup of flour and .5 cup of milk and mix
6. Add second cup of flour with salt and bicarbonate of soda and mix
7. Add the other half cup of milk and the cocoa and mix
8. Add water until you have the desired consistency - not runny but not stiff...just about pourable
9. Put into two prepared cake tins and bake in oven for approx 35 minutes until toothpick inserted comes out clean