Perfectly Chocolate Cake

I love chocolate cake! 

That being said, I have several favorite recipes.

 This is one of them.

 This is an easy recipe because you don't need to cream the

 butter and sugar first. Just combine the dry ingredients in one large bowl

 and the wet ingredients in a smaller bowl.

 Then combine the two and beat for 2 minutes.

 Stir in the boiling water.

The batter will be very thin.

 I use a 9x13 pan because it's the easiest, and you can

 frost it right in the pan. Pour the batter into a sprayed 9x13

 pan and bake at 350 for 35-40 minutes. 

You can also make it in 2 - 9" round pans and make it a layer cake. 

 Now make the frosting. 

The most important part of any good cake is homemade frosting. 

Wash out the large bowl and the beaters. Combine the ingredients.

 and... beat until fluffy!

 Frost the cooled cake.

 This is fabulous with a tall glass of cold milk! 

 perfectly chocolate!

Skim milk, because you want to watch your calories!

  Perfectly Chocolate Cake

2 C sugar
1-3/4 C flour
3/4 C Hershey's Cocoa
1-1/2 t baking powder
1-1/2 t baking soda
2 eggs
1 C milk
1/2 C oil (vegetable, corn, canola)
2 t vanilla
1 C boiling water


Combine dry ingredients. Add eggs, milk, oil, and vanilla.
Beat for 2 minutes on medium.
Stir in the boiling water. Batter will be thin. Pour into a sprayed 9x13 pan.
Bake at 350 for 35-40 minutes. For 9" cake pans about 30-35 minutes.
Cake is done when it springs back when lightly touched.
Let cool 10 minutes if you want to remove the cake from the pans.
Let cool completely to frost.

 Perfectly Chocolate Frosting

1 stick butter
3 C powdered sugar
2/3 C cocoa
1/3 C milk
1 t vanilla
Melt the butter in the microwave. Mix in the cocoa and powdered sugar adding the milk as you go.
Beat on medium speed until creamy. Beat in the vanilla until fluffy. Makes about 2 C.


Chocolate is the answer!

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