Deep Dark Choclate Cake frosted with Chocolate Pan Frosting
Deep Dark Chocolate Cake
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup HERSHEY’S Cocoa or HERSHEY’S European Style Cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 3500F. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan.
In a large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer for 2 minutes.
Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake at 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely. 8 to 10 servings.
This cake tastes great! I do admit to feeling a little over-dosed. I kept trying to cut a pretty piece for the picture and had to eat quite a few before I got this piece. Just kidding . . . . Sam gives this recipe his 2 thumbs up.
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