Deep Dark Chocolate Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Deep Dark Chocolate Cake
Categories: Cheesecakes, Chocolate
Yield: 1 servings

2 c Sugar
1 3/4 c All-purpose flour
3/4 c Hershey's cocoa
Or hershey's european style
-cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
One-bowl buttercream
-frosting:
; * see note

Recipe by: www.hersheys.com
Heat oven to 350 degrees Fahrenheit. Grease and flour two
9-inch round baking pans or one 13x9x2-inch baking pan. In
large mixer bowl, stir together sugar, flour, cocoa, baking
powder, baking soda and salt. Add eggs, milk, oil and
vanilla; beat on medium speed of electric mixer 2 minutes.
Stir in boiling water (batter will be thin). Pour batter
into prepared pans. Bake 30 to 35 minutes for round pans,
35 to 40 minutes for rectangular pan or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove
from pans to wire racks. Cool completely. (Cake may be left
in rectangular pan, if desired.) Frost with ONE-BOWL
BUTTERCREAM FROSTING. 8 to 10 servings.
* One-Bowl Buttercream Frosting:
6 tablespoons butter or margarine, softened,
2-2/3 cups powdered sugar,
1/2 cup Hershey's Cocoa or Hershey's European Style Cocoa,
1/3 cup milk,
1 teaspoon vanilla extract.
In small mixer bowl, beat butter. Add powdered sugar and
cocoa alternately with milk; beat to spreading consistency
(additional milk may be needed). Blend in vanilla. About 2
cups frosting. JMHigh Altitude Directions:
Decrease sugar to 1-3/4 cups. Increase flour to 1-3/4 cups
plus 2 tablespoons. Decrease baking powder to 1-1/4
teaspoons. Decrease baking soda to 1-1/4 teaspoons.
Increase milk to 1 cup plus 2 tablespoons.
Bake at 375 degrees Fahrenheit, 30 to 35 minutes for both
pan sizes.JMHershey's is a registered trademark of Hershey
Foods Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.

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