Hey...Like MOST cake recipes, this one calls for eggs. Be forewarned...If you're not into super rich, chocolatey desserts - Stay Away From THIS One!
- 2 Cups Sugar
- 1 3/4 Cups All-purpose Flour (Sifted BEFORE measuring)
- 3/4 Cup cocoa (I use and recommend Hershey’s Special Dark® Cocoa)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 Large Eggs
- 1 Cup Milk
- 2 tsp vanilla
- 1/2 Cup vegetable oil
- 1 Cup boiling water
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds or one 13×9x2-inch baking pan. I REALLY recommend lining the bottom of the pans with baking parchment as well if using round cake pans for ease of removal after baking.
In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs*, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes out clean. If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely.** If using rectangular baking pan, allow cake to cool completely before icing.
*Tip: Contrary to what some baking experts say, it is OK to use eggs right from the fridge if the recipe does NOT require whipping air into the eggs (such as in an Angel Food or Chiffon cake). This is NOT one of those recipes, so you can pull your eggs directly from the fridge. If you need your eggs to be room temperature, it is best to put the eggs in a bowl and cover with warm water for about 5 minutes. If you need to separate the yolk from the whites, you should do this while the eggs are still cold to minimize the risk of breaking the yolks and having them infiltrate the whites.
**Tip: For a REALLY moist layer cake, try this: Cool pans on a wire rack for 10 minutes, then dump each on a sheet of Glad Press'n Seal® and cover and seal ends with another sheet. (Wrap each cake round separately.) Place in the freezer for several hours or overnight. Thaw in the fridge before using. This will help trap the steam in the baked rounds and really makes a difference. Try it!
- 6 Tablespoons butter, softened to room temperature
- 2 2/3 Cups Confectioner's sugar (powdered sugar)
- 1/2 Cup Hershey’s Special Dark® Cocoa
- 1/3 Cup heavy cream
- 1 teaspoon vanilla extract
Begin by whipping butter on medium speed with an electric mixer. Add cream and vanilla, mix. GRADUALLY and at low speed, add the powdered sugar and cocoa to avoid raising a cloud of delectable dust all over you and your counters. Increase to medium speed between each addition, then whip more for good measure after adding all of the ingredients. If you think the frosting is too stiff, just add a TOUCH (and I mean a TOUCH) of cream. You want to make sure your frosting is not too thin.
This is enough frosting to frost one 13 x 9 inch pan or the top and middle layer of 2 cake rounds. If you want to frost the sides, I recommend doubling the recipe.
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