Chocolatest Cake

17 ingredients
1 steps

Ingredients

  • 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 (I used 2%, and it worked just fine)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup of boiling water
  • Frosting Ingredients:
  • 1/2 cup butter or margarine (1 stick)
  • 2/3 cup Hershey's Special Dark Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk (again, I used 2% and noticed no ill effects)
  • 1 teaspoon vanilla extract

Directions

  1. 1
    {"0":"Preheat the oven to 350 degrees and put water on to boil. Grease and flour two 9-inch round cake pans. (I used a spray with flour in it because I'm lazy and uncoordinated.)","2":"With a wooden spoon, stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer for two minutes. (Having made a lot of scratch cakes, I was amazed that you could just dump everything in like you would with a cake mix, but you totally can - get your dry ingredients well incorporated with one another first, then just throw everything else in the bowl and use the mixer.) Use your wooden spoon to stir in a cup of boiling water. The original recipe reads that the batter will be thin; I found it a little thinner than a pound cake batter, but not really thin - again, much like a cake mix. Pour half the batter in each pan.","4":"Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. (With my oven, it took exactly 30 minutes.) Cool ten minutes in pans, remove from pans to wire racks, cool completely.","6":"Directions for frosting:","8":"Melt butter. Stir in cocoa - I used the mixer on its lowest speed. Notice that it looks remarkably like clumps of damp potting soil - don't worry; it's supposed to. Alternately add powdered sugar and milk, beating to spreading consistency - with each addition of sugar, start on low speed so you don't powder your kitchen cabinets, then turn it up to high speed to get the sugar incorporated. You'll think there's no way in East Hell you're going to get that much sugar mixed into that tiny little bit of milk and chocolate sludge, but trust me, you will. Just keep beating. You can add a few more drops of milk if you absolutely must to get the right consistency,"}

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