Old-Fashioned Chocolate Cake

By draingal

Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350 for 20 to 25 minutes. Cool; frost. About 2-1/2 dozen cupcakes.

Ingredients

• 3/4 c. butter or regular stick margarine
• 1-2/3 c. sugar
• 3 eggs
• 1 tsp vanilla
• 2 c. unsifted all-purpose flour
• 2/3 c. Hershey's Cocoa
• 1-1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1-1/3 c. water

Preparation

Step 1

Combine butter or margarine, sugar, eggs and vanilla in large mixer bowl. Beat on high speed for 3 minutes. In separate bowl, combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to creamed mixture. Bled just until combined. Pour into two greased and floured 9-inch layer pans or 13 x 9-inch pan. Bake at 350 for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost with One Bowl Buttercream Frosting (frosting recipe on the back of every Hershey's Cocoa can). 8 to 10 servings.