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, 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 the cake 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. 
 9" cake pans about 30-35 minutes.
Cake is done when it springs back when lightly touched.
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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