Chocolate Cake

By carvalhohm

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S 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

Details

Adapted from seriouscakes.com

Preparation

Step 1

Preheat oven to 350, or 325 if using dark pans. This cake can make:
Round cake layers:
2 tall 8″
3 short 8″
2 short 9″

Square cake layers:
2 short 8″
1 short 9″x13″

28-30 cupcakes (start checking on these after about 13 minutes)

Prepare pans by using baking spray or grease and flour. Sift together dry ingredients into large bowl. In another bowl measure out milk, oil, vanilla, and eggs but do not stir. Gradually add this to dry ingredients and mix on medium for 2 minutes. Slowly stir in hot water and blend thoroughly; batter will be thin.

Pour into prepared pans and bake 30-35 minutes, like my yellow cake though I like to start checking a little earlier, around 25 minutes. Cool for 10 minutes in pan(s) then turn onto a baking rack to cool completely.