Killer Chocolate Cake
2 cups sugar
13/4cup all-purpose flour
3/4cup Hersheys cocoa
11/2tsp. baking powder
11/2tsp. baking soda
1 tsp. salt
1 cup milk
1/2cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
1 stick (1/2cup) butter
12/3cup Hersheys cocoa
2 cups powdered sugar
1 tsp. vanilla
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.
Frost with Killer Icing (see below).
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