Killer Chocolate Cake
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 |