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Ingredients
- 2 c. sugar 2 eggs
- 1 3/4 c. all-purpose flour 1 c. milk
- 3/4 c. Hershey’s Cocoa 1/2 c. vegetable oil
- 1 1/2 tsp. baking powder 2 tsp. vanilla extract
- 1 1/2 tsp. baking soda 1 c. boiling water
- 1 tsp. salt
- One-Bowl Buttercream Frosting (below)
- One-Bowl Buttercream Frosting
- 6 Tbs. butter or margarine, softened
- 2 2/3 c. confectioners’ sugar
- 1/2 c. Hershey’s Cocoa
- 1/3 c. milk
- 1 tsp. vanilla extract
Details
Preparation time 15mins
Cooking time 50mins
Preparation
Step 1
Heat oven to 350° F. Grease and flour two 9-inch round baking pans or one 13-by-9-inch baking pan. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, or until toothpick 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.
One-Bowl Buttercream Frosting
In small mixer bowl, beat butter. Add confectioners’ sugar and cocoa alternately with milk; beat to spreading consistency. (Additional milk may be needed.) Blend in vanilla.
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