Chocolate Cake

This recipe is based on the Hershey's "Perfectly Chocolate" Chocolate Cake recipe from the containers of powdered cocoa or the Hershey's cookbook. It is very easy to make and always turns out well. It also tastes better than a box mix and takes just about the same amount of time.

Chocolate Cake

2 cups sugar [1-3/4]

1-3/4 cups flour

3/4 cup baking cocoa (Dutch process or dark cocoa preferably)

1-1/2 tsp. baking powder [1 tsp.]

1-1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk [1-1/4]

1/2 cup vegetable oil

2 tsp. vanilla extract

3/4-1 cup boiling water [1-1/8]

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9 inch pan. In large mixer bowl, stir together dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Carefully mix in boiling water (batter will be thin). Pour into prepared pan or pans. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Do not use 8-inch pans or the batter will overflow. Cool 10 minutes; remove from pan to wire racks.

Note: The amounts in brackets are the ones you use at high altitudes, or altitudes above 4,000 feet.