Chocolate Cake

melanie mullins

Ingredients

  • 2 cups sugar

  • 1-3/4 cups all-purpose flour

  • 3/4 cup 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

Directions

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

  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 mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

  4. For cupcakes: Same temp, Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Notes:

This is the exact recipe from the back of the Hershey cocoa container. I’ve tried other chocolate cakes but I always come back to this one. Sometimes simple is best.

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