Don't mind the picture. First of all, I didn't let the icing thicken long enough, so it's all gooey. Plus, I hate my camera, so I couldn't get a decent shot. Looks can be deceiving, however, because this cake was gooooood. Did I already say that?
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey's Special Dark cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Deep Dark Chocolate Frosting
from Hershey's, recipe on back of Special Dark cocoa
- 1 stick (1/2 cup) butter
- 1/2 cup Hershey's Special Dark cocoa
- 3 cups powdered sugar
- 1/3 cup milk
Melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency. Makes about 2 cups.