INGREDIENTS
2 cups (500mL) sugar
1-3 / 4 cup (425mL) all-purpose flour
3/4 cup (175mL) HERSHEY cocoa
1 ½ tsp. (7mL) baking powder
1 ½ tsp. tsp (7mL) baking soda
1 C. teaspoon (5mL) salt
2 eggs
1 cup (250mL) of milk
½ cup (125mL) vegetable oil
2 tbsp. (10mL) vanilla extract
1 cup (250mL) boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE ICING
½ cup (125mL) margarine or melted butter
2/3 cup (150mL) HERSHEY cocoa
3 cups (750mL) icing sugar
1/3 cup (75mL) milk
1 C. (5mL) vanilla extract
PREPARATION
Preheat the oven to 156°C (350 ° F). Grease and flour two 23 cm (9 inches) round molds.
PREPARATION
Preheat the oven to 156°C (350 ° F). Grease and flour two 23 cm (9 inches) round molds. Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add the eggs, milk, oil, and vanilla; beat in mixer on medium speed for 2 minutes. Stir in boiling water (the dough will be liquid). Pour the batter into the molds
Bake for 30 to 35 minutes or until the tip of a wooden rod inserted in the center comes out clean. Let cool for 10 minutes; unmold on racks. Let cool completely. Top with CHOCOLATE ICING.
VARIATIONS: CAKE IN A MOLD: Grease and flour a 33 x 23 x 5 cm (13 x 9 x 2 inch) pan. Pour the batter into the mold. Bake 35 to 40 minutes. Let cool completely. Ice.
THREE-LAYER CAKE: Grease and flour three 20 cm (8 inches) round pans. Pour the batter into the molds. Cook for 30 to 35 minutes. Let cool for 10 minutes; unmold on racks. Let cool completely. Ice.
BUNDT CAKE: Grease and flour a 12-cup chimney pan. Pour the batter into the mold. Cook for 50 to 55 minutes. Let cool for 15 minutes; unmold on a wire rack. Let cool completely. Ice.
SMALL CAKES: Line muffin cups with paper cups (6 cm or 2 ½ inch diameter). Fill the molds 2/3 full with this dough. Bake 22 to 25 minutes. Let cool completely. Ice. Makes about 30 cupcakes.
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