Perfect Chocolate Cake

  • Servings: 10-12
  • Rating:

Ingredients

  • 2 cups sugar
  • 1 3/4 cups Gold Medal All Purpose Flour
  • 3/4 cup Hershey's cocoa
  • 1 1/2 t. baking powder
  • 1 1/2 t. baking soda
  • 1 t. salf
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 t. vanilla extract
  • 1 cup boiling water

Directions

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.
Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.
Bake 3035 minutes or until wooden toothpick inserted into the center is removed and is clean. Cool for 10 minutes. Remove from pans to wire racks. Cool completly. Frost with "Perfect Chocolate Frosting".

Cupcake directions:
Line 2 1/2-inch muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350o for 22-35 minutes. Cool and then frost.

Makes about 30 cupcakes.