High altitude chocolate cake

High altitude chocolate cake
High altitude chocolate cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 3/4

    cup sugar

  • 1 3/4

    cups plus 2 Tbsp. flour

  • 3/4

    cup Hershey's Cocoa

  • 1 1/4

    tsp. baking powder

  • 1 1/4

    tsp. baking soda

  • 1

    tsp. salt

  • 2

    eggs

  • 1/2

    cup vegetable oil

  • 1

    cup plus 2 Tbsp. milk

  • 2

    tsp. vanilla extract

  • 1

    cup boiling water

Directions

Heat oven to 375°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. 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. Cupcakes 22-25 minutes 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 with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

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