Decadent Dark Chocolate Cake
INGREDIENTS
•
I doubled the recipe and made 4 8inch cakes
•
and I tripled the frosting recipe below to frost my cake above
•
2 cups sugar
•
1-3/4 cups all-purpose flour
•
3/4 cup HERSHEY'S SPECIAL DARK 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 ( I used hot, strong coffee)
•
Directions for cake:
•
1 Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
•
2 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.
•
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.)
ADVERTISEMENT