Ingredients
Cake:
–2 c sugar
–1 3/4 c all purpose flour
–3/4 c Hershey’s cocoa
–1 1/2 t baking powder
–1 1/2 t baking soda
–1 t salt
–2 eggs
–1 c milk (can use soy or rice milk)
–1/2 c vegetable oil
–2 t vanilla extract
–1 c boiling water
Icing:
–1 lb package Domino Confectioners Sugar
–1/2 c butter or margarine, softened
–3 to 4 T milk or water
–1 t vanilla extract
Preparation
Heat oven to 350 F. Grease and flour two 9-inch round pans.
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 for 2 minutes. Stir in boiling water; batter will be thin. Pour batter into prepared pans.
Bake 30-35 minutes or until wooden pick inserted in center comes clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely before frosting.
Variations: CUPCAKES–use muffin cups with 2 1/2 in diameter. Fill 2/3 full. Bake 22-25 minutes. 3 LAYER–use 8 inch pans. Bake 30-35 minutes.
Icing: Combine all ingredients in large bowl and mix on low speed. Once combined mix on medium speed for 1-2 minutes until creamy. If needed, add more milk/water until spreading consistency. YIELD–2 layer cake, 1 sheet cake, 24 cupcakes
