DEEP DARK CHOCOLATE CAKE
Start to Finish: 2 Hrs. 50 min.
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa or Dutch Processed 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
ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
Instructions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. 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 for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
(Cake may be left in rectangular pan, if desired.)
Frost
withONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
--6 tablespoons butter or margarine, softened
--2-2/3 cups powdered sugar
--1/2 cup HERSHEY'S Cocoa
--1/3 cup milk
--1 teaspoon vanilla extract
In medium bowl, beat butter. Add powdered sugar and cocoa alternately with milk, beating
to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups
frosting.
HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F., 30 to 35 minutes for both pan sizes
