Helen's Deep Dark Chocolate Cake

To me, food is like wine and music. You get the initial flavor when you first taste it, then you feel the texture and full flavor, and finally you get the finish, the final notes of flavor. I really liked Harriet Church's Deep Dark Chocolate Cake, but I could taste the oil in it. I am of the school that once you use butter you can't go back. For the love of scientific experimentation, I decided to substitute the oil with butter. The texture came out a little heavier but the taste is divine. I frosted it with my Chocolate Butterscotch Pan Frosting. I didn't post a picture. It looks very much like the Deep Dark Cohcolate Cake except for being a little denser and darker.

Helen's 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 (1 stick) melted butter
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, butter 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.