Killer Chocolate Cake

by admin February 25, 2020

Cake:
2 cups sugar
1³/₄cup all-purpose flour
³/₄cup Hersheys cocoa
1¹/₂tsp. baking powder
1¹/₂tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
¹/₂cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Killer Icing:
1 stick (¹/₂cup) butter
1²/₃cup Hersheys cocoa
2 cups powdered sugar
¹/₃cup milk
1 tsp. vanilla

INSTRUCTIONS

Cake:
Heat oven to 350 degrees.
Grease and flour two 9-inch round baking pans.
Combine dry ingredients in a 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 center comes out clean.
Cool 10 minutes; remove from pans to wire rack.
Cool completely.
Frost with Killer Icing (see below).

Killer Icing:
Melt butter.
Stir in cocoa.*
Alternately, add powdered sugar and milk, beating on medium speed to spreading consistency.
Add more milk if needed.
Stir in vanilla.
*Adjust ratio of cocoa and powdered sugar, depending upon whether you like a sweet or semi-sweet icing.

Taken from the kitchen of FiehlFood