Prep 20 mins
Cook 35 mins
This cake is the most moist and chocolatey chocolate cake I ever had! I found this in a cookbook made by the Hersheys company and it might taste better if you use their type of cocoa or icing. It is incredibly delicious!
- 2 cups granulated sugar
- 1 3⁄4 cups flour
- 3⁄4 cup cocoa
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1⁄2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2⁄3 cup cocoa
- 3 cups powdered sugar
- 1⁄3 cup milk
- 1 teaspoon vanilla extract
- 1. Preheat oven to 350 degrees celcius and grease and flour 2 nine inch pans.
- 2. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl.
- 3. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes.
- 4. Stir in boiling water (batter will be thin), then pour batter into prepared pans.
- 5. Bake for 30-35 minutes or until wooden pick inserted in the middle comes out clean.
- 6. Cool for 10 minutes, then take out of pan and cool completely.
- 7.fFor the icing - melt the butter, then stir in the cocoa. Add sugar and milk (if too thick. add more milk - or if too thin, put in more butter).
- 8. Spread icing on top of the bottom layer. Then put the top layer on and ice the top and sides.
Delicious, easy to make and extremely chocolatey!
I'm sure you mean 350 Fahrenheit. Converter equated 350 celcius with 662 fahrenheit.
Incredible recipe! No shortness on the chocolate. It is easy to tweak the recipe for added sweetness or Chico flavour. I used this recipe for an ice cream cake I made for Thanksgiving 2014. I was going for a coffee/mocha theme so I was glad and surprised to see the recipe asking for boiled water. I substituted strong coffee for the water. I also divided the recipe into thirds to make thin layers of cake to encase the ice cream. A 13