High Altitude Chocolate Cake

Adapted from Hershey for high altitude

• Ready In: 50 mins
• Serves: 8
• Yields: 1 Cake

Ingredients

• 1 3⁄4 cups sugar
• 1 3⁄4 cups all-purpose flour, plus
• 2  tablespoons all-purpose flour
• 3⁄4 cup  cocoa
• 1 1⁄4 teaspoons baking powder
• 1 1⁄4 teaspoons baking soda
• 1  teaspoon salt
• 2  eggs
• 1  cup milk
• 2  tablespoons milk
• 1⁄2 cup  vegetable oil
• 2  teaspoons vanilla extract
• 1  cup boiling water

Directions

1. Heat oven to 375°F Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.).
4. Frost with your favorite frosting.