1 cup sugar
⅞ cup unbleached, all-purpose flour
⅓ cup Hershey's Cocoa
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 eggs
½ cup milk
¼ cup vegetable oil
1 tsp vanilla extract
½ cup boiling water
1
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
3
Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
4
After removing from pans, cover cakes with plastic wrap to seal in moisture. Let cakes cool completely. (Optional: When ready to ice, cut around the perimeter of the cake, so the edges are not tough. Then brush excess crumbs from the cake and ice.)
Ingredients
1 cup sugar
⅞ cup unbleached, all-purpose flour
⅓ cup Hershey's Cocoa
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 eggs
½ cup milk
¼ cup vegetable oil
1 tsp vanilla extract
½ cup boiling water
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