“Perfectly Chocolate” Chocolate Cake

2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. Hershey’s cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
Chocolate Frosting

Heat oven to 350°. Grease and flour two (9-inch) round baking 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 mixer two minutes. Stir in boiling water (batter will be thin). Pour batter evenly into prepared pans. Bake 30-35 minutes or until wooden pick inserted into centers comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting. (Various sizes: 13×9” pan – 350°, 35-40 minutes. Three (8-inch) round pans – 350°, 30-35 minutes, cool 10 minutes, remove to wire racks. 12 cup fluted tube pan – 350° 50-55 minutes, cool 15 minutes, remove to wire rack. Cupcakes – paper cups, 350°, fill 2/3 full, 22-25 minutes, about 30 cupcakes. All pans greased and floured.) Serves 10-12.

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