Deep Dark Chocolate Cake

Originally from Hershey's 100th Anniversary
Submitted to PCS by: Drew
Ingredients:

2

 cups sugar

1¾

 cups (if King Arthur's flour; reduce flour by 2 tablespoons)

¾

 cups dutch cocoa (natural is okay)

1½

 teaspoons baking powder

1½

 teaspoons baking soda

1

 teaspoon salt

2

 eggs

1

 cup milk (2% butterfat is okay)

½

 cup oil (cooled melted butter may be substituted for oil)

2

 teaspoons vanilla extract (double strength is okay)

1

 cup boiling water

1

 One-Bowl Chocolate Buttercream Frosting OR
Vanilla Buttercream Frosting
Directions:
     

  • Heat oven to 350°F.

  • Grease and flour two 9-inch round baking pans (one 13 x 9 x 2 inch baking pan may be used: bake 35 - 40 minutes)

  • In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.

  • Add eggs, milk, butter, and vanilla; beat on medium speed 2 minutes

  • Stir in water (batter will be thin)

  • Pour batter into pan(s).

  • Bake 30 - 35 minutes or until wooden pick inserted into center comes out clean.

  • Cool 10 minutes, remove from pans to wire racks.

  • Cool completely. Frost with One-Bowl Chocolate Buttercream Frosting or Vanilla Buttercream Frosting.

Notes:
  Serves 8-10.
Comments:
 
  • "This is an easy, delicious and moist cake." Drew

 

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