This is the perfect birthday cake, or for any occasion when you want fluffiness, chocolate flavor, and tenderness. The secret is the cup of boiling water added at the end. It will make the batter quite thin, but this is nothing to worry about. The recipe is from the back of the Hershey’s Cocoa box! It is a wonderful dump-and-stir cake, very easy to make. Recipes from product packages can actually be really good, since they were developed to make you want to buy more of the product. Except for this one time that my mum made this thing called Neptune Pasta Salad, and it was really horrible. But that’s neither here nor there.
Makes 2 8 or 9 inch layers, or one 13 by 9 inch sheet cake
- 2 cups white sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla
- 1 cup boiling water
Preheat oven to 350 degrees. Mix together dry ingredients with a fork. Add eggs, milk, oil, and vanilla; beat for at least 2 minutes, or use the KitchenAid to whip the hell out of it. You want a very smooth batter. Now beat in the boiling water, slowly to avoid splattering yourself. Pour the batter into the greased pans and bake for 30 to 35 minutes (longer for sheet cake).
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