You can try others, but chances are you’ll always come back to this classic moist perfect chocolate cake.
Ingredients
2 cups sugar
1 ¾ cups flour
¾ cup Hershey’s cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk (or pareve milk)
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
“Perfectly Chocolate” Chocolate Frosting:
½ cup (1 stick) butter or margarine
⅔ cup Hershey’s cocoa
3 cups confectioner’s sugar
⅓ cup milk
1 tsp vanilla extract
Instructions
Preheat oven to 350⁰F. Grease and flour 2 9-inch round baking pans
In the bowl of an electric mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely. Optional frosting below.
Variations:
One-pan cake: Use one 9x13 pan and bake 35-40 minutes.
Three-layer cake: Use three 8-inch round pans. Bake 30-35 minutes.
Bundt cake: Use a 12-cup Bundt pan. Bake 50-55 minutes. Cool 15 minutes and remove to wire rack.
Cupcakes: Line cupcake pan. Fill cups to ⅔ full. Bake 22-25 minutes. Yields approximately 30 cupcakes.
“Perfectly Chocolate” Chocolate Frosting:
Melt butter. Stir in cocoa. Alternately add confectioner’s sugar and milk, beating to spreadable consistency.
Add a small amount of additional milk, if needed. Stir in vanilla.
Yield: approximately 2 cups of frosting.
Recipe by Between Carpools at https://betweencarpools.com/back-of-the-box-recipes/