2 c. sugar
1 ¾ c. all-purpose flour
¾ c. Hershey’s Cocoa or Hershey’s Dutch Processed Cocoa
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
½ c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
“Perfectly Chocolate” Chocolate Frosting (recipe follows)
1. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans or one round 9x13 inch baking pan (then bake 35-40 minutes).
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in water. (Batter will be thin.) Pour batter evenly into prepared pans.
3. 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.
4. Frost with “Perfectly Chocolate” Chocolate Frosting
½ c. butter or margarine
2/3 c. Hershey’s Cocoa
3 c. powdered milk
1/3 c. milk
1 tsp. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
3 comments:
Yep - that looks like it would make a chocolate cake to me. :) ec
Oh, let's not be too hasty on this, now. It might..but one can't be sure until its proven. Yes, that's the thing. This MUST be put to the test. Maybe several times, just to assure the first time isn't an anomaly, right? The accuracy of any experiment increases as the number of consistent results rises......
This is a recipe I would definately suggest "proving"! :)
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