Killer Chocolate Cake
Course: DessertDifficulty: EasyPrep time
15
minutesCooking time
40
minutesIngredients
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hersheys Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
- KILLER ICING
1/2 cup butter
1 2/3 cup Hershey’s Cocoa
2 cups powdered sugar
1/3 cup milk
1 tsp vanilla
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 30-35 minutes or until wooden pick inserted in enter comes out clean. (**If making cupcakes bake for 20 minutes**)
- Cool 10 minutes; remove from pans to wire rack. Cool completely.
- Frost with killer Icing (below).
- Killer Icing
- Melt butter. Stir in cocoa. (Adjust ratio of cocoa and powdered sugar depending if you like a sweet or semi sweet icing)
- Alternately, add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed.
- Stir in vanilla
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I tried making this in a 9×13 pan and the cake overran the pan and then fell when I opened the oven door to investigate. My staff liked my disaster cake but I don’t do round or cupcakes only long pans. Any suggestion for using a long pan? Great taste but looked like I stepped in it.
We have run into this issue on a couple occassions, and have been trying to localize what is causing it. It might have something to do with the boiling water. I think this helps with the moistness but it might have something to do with the cake falling. We keep making it because it tastes so darn good. Stay tuned….. T