Preheat oven to 350 degrees.
Grease TWO 8-inch round cake pans.
Line bottom with a round of parchment paper.
Add additional grease on top of the parchment & then dust pans lightly with cocoa powder or flour & shake out any excess. Set aside.
In a large mixing bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, & salt.
Add the milk, eggs & vanilla.
Using the paddle attachment, beat on medium until combined.
Reduce the speed & fold in the oil.
With the mixer on the lowest setting, slowly pour in boiling water & mix until well combined, about 2 - 3 minutes.
Pour batter into prepared cake pans.
Bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Allow the cakes to cool for 10 minutes in the pan & then invert them onto wire racks to cool completely. I like to place mine in the freezer to speed the process.
Once the cakes have cooled, spread about 1/3 of the frosting over one layer of cake.
Place the second cake layer on top of the frosting you just added.
Add more frosting to the top of the cake & garnish with additional nuts if desired.