I got this recipe off a Hershey's cocoa container, but you can use any chocolate.
Rather than making a frosting, I like to use a container of Buttercream frosting in the middle and on the top, leaving the sides free. Looks pretty and elegant on a cake plate. The picture of my last cake is a bit tipsy, that was because I slipped when I was placing the top layer on and didn't want to make a mess by trying to straightening it. Don't worry, it still tasted moist!
INGREDIENTS:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt
1 cup milk
1/2 cup vegetable oil
2-3 tsp vanilla extract
1 cup boiling water
INSTRUCTIONS:
1. Preheat over to 250, grease and flour two 9-inch round cake pans.
2. Stir together sugar, flour, cocoa, baking powder and soda, salt in mixing bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water. (Batter will be thin) Pour into prepared pans.
3. Bake 30 - 35 minutes until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans and cool completely.
4. Frost.
Spot loves chocolate and tries to get at it every way she can even though she knows it's not for hounds. Still, 4 paws.
