I made this cake for my brother’s birthday and it was absolutely delicious! I’m not much of a cake person, but this cake was moist, and the frosting was silky and smooth. Just like any recipe, you can also customize this one. I added candles and Andes Mints, in addition to piping my brother’s name on the top. This recipe makes one, two, or three cakes depending on your preference.
- 2 cups white granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey’s cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup butter (1 stick/8 tbsp)
- 2/3 cup Hershey’s cocoa butter
- 3 cups powdered/confectioners/icing sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 13x9x2-inch baking pan. Bake for 35-40 minutes.
- Grease and flour two 9-inch round baking pans. Bake for 30-35 minutes.
- Grease and flour three 8-inch round baking pans. Bake for 30-35 minutes.
- Line a muffin pan with cupcake liners. Bake for 22-25 minutes. Makes about 30 cupcakes.
In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. You may also sift these ingredients if you’d like.
Add in the eggs, oil, milk, and vanilla extract.
Mix these ingredients together until well combined, but do not overmix.
Stir in the boiling water. The batter will be very thin at this point.
Pour the batter into the pans.
Bake for the corresponding time with your size of pan, or until a toothpick inserted into the center comes out clean.
Cool these for ten minutes only, then remove the cakes from their pans. Let them cool completely on a wire rack.
To make the frosting, melt the butter. Then stir in the cocoa powder and vanilla extract. Alternately beat in the powdered sugar and milk parts at a time (I recommend adding it in by the 1/2 cup if you are working with an electric hand mixer). You may add in additional milk by the teaspoon if the frosting is clumped in the beaters.
Assemble and decorate to your preference.
Note: this recipe requires the cake pans to be greased and floured/lined extremely well. The cake will stick to the pans if it is not. Check out my posts, Lining Your Baking Tins and Lining Your Baking Tins 2 for tips on how to do this.
Note: you may also want to double the frosting quantity that is given.
(Recipe from The Girl Who Ate Everything)