I apologize for posting late... I'm on vacation! But this is the cake I made for Jason for his birthday and we both really enjoyed it! It was the first cake I had ever made from complete scratch so I was pretty impressed with myself. I got it from this site. The actual for reals recipe calls for dark cocoa powder but I just use normal.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions for cake:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
8 tablespoons butter or margarine, softened (make sure it is room temperature!!!! It will be chunky if it's not!!)
3 cups powdered sugar
2/3 cup HERSHEY'S SPECIAL Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat room temperature soften butter in medium bowl until fluffy. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk or less may be needed). Stir in vanilla. About 2 cups frosting.
-Alissa
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