Crazy Dark Chocolate Cake

Found this in Cotton Country Collection by The Monroe Louisiana Junior Charity League that my DB and DSIL gave me for Christmas in 1981. I started using the Hershey's Special Dark Cocoa a few years ago with rave results. Its this chocoholic's dream cake. It is incredibly moist and rich, as well as easy. I use a disposible pan and take this to potlucks all the time. You can also mix in a bowl with the same results. (If you use the frosting recipe make sure you use whole milk, I made the mistake of using skim once and it came out so thin that even twice the amount of sugar would thicken it and it was too sweet after that to eat.I had to scrape it off and add more cocoa.)

• Ready In: 55 mins
• Yields: 1 cake

Ingredients

• 3  cups flour
• 2  cups sugar
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1⁄2 cup  hershey's special  dark cocoa
• 3⁄4 cup  vegetable oil
• 1  teaspoon vanilla
• 2  tablespoons cider vinegar
• 2  cups water
•  frosting
• 1⁄2 cup butter
• 2⁄3 cup  hershey's special  dark cocoa
• 3  cups powdered sugar
• 1⁄3 cup  whole milk
• 1  teaspoon vanilla

Directions

1. Sift into an ungreased 9x13" cake pan the flour, sugar, baking soda and cocoa, blend well. Make a well in the middle of the dry ingredients and add the oil, vinegar and vanilla. Pour the water over all the ingredients and mix with a fork untill smooth and well blended, making sure to get into the corners. Bake at 350º for 20 to 25 minutes or until the center springs bake when tapped or a toothpick inserted comes out clean. Cool completely and frost as desired.
2. Frosting.
3. Melt the butter and stir in the cocoa. Alternating between the two, mix in the milk and powdered sugar. Beat to spreading consistency; adding more milk or sugar as needed. Stir in the vanilla. Makes about 2 cups frosting.