Deep, Dark Chocolate Cake
Ingredients
1¾ cups unsifted all-purpose flour
2 cups sugar
3/4 cup Hershey’s cocoa
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
2 large eggs
1 cup milk
1/2 cup canola oil
2 tsp real vanilla extract
1 cup boiling water (You need a Pyrex measuring cup for this.)
Instructions
Preheat oven to 350 degrees with the oven rack at the middle position.
Combine dry ingredients in large mixing bowl. (Add the baking soda and baking powder through a small wire mesh strainer, and break up lumps.)
Add remaining ingredients except boiling water. Beat at medium speed for 2 minutes with an electric hand mixer. NEVER touch the beaters on an electric mixer when it is plugged in!!!
Remove from mixer. Stir (not beat) in boiling water with a spatula. The batter will be thin.
Pour into two greased and floured 9” or three 8” layer pans or one 13” x 9” pan.
Bake 35 to 40 minutes, until toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes on rack and then remove from pans. Or you can leave the cake in the sheet pan.
Completely cool cake before frosting it. Top with your favorite frosting.
Notes from Mom
Here is the first batch of recipes for chocolate cake, cream cheese frosting, and blondies. Don’t forget to buy toothpicks for testing if baked goods are done! Enjoy ☺
Notes:
I spoon the flour into the measuring cup, gently tap out air bubbles, and then level the top.
I put the eggs in a bowl of hot tap water for a few minutes to bring them to room temperature.
I slightly pat down the cocoa powder into the measuring cup.
I put the baking soda and baking soda through a small sifter while adding them to avoid clumps.
The vegetable oil can be canola oil.
Love,
Mom
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