INGREDIENTS
2 cups (500mL) sugar
1-3 / 4 cup (425mL) all-purpose flour
3/4 cup (175mL) HERSHEY cocoa
1 ½ tsp. (7mL) baking powder
1 ½ tsp. tsp (7mL) baking soda
1 C. teaspoon (5mL) salt
2 eggs
1 cup (250mL) of milk
½ cup (125mL) vegetable oil
2 tbsp. (10mL) vanilla extract
1 cup (250mL) boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE ICING
½ cup (125mL) margarine or melted butter
2/3 cup (150mL) HERSHEY cocoa
3 cups (750mL) icing sugar
1/3 cup (75mL) milk
1 C. (5mL) vanilla extract
PREPARATION
Preheat the oven to 156°C (350 ° F). Grease and flour two 23 cm (9 inches) round molds. Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add the eggs, milk, oil, and vanilla; beat in mixer on medium speed for 2 minutes. Stir in boiling water (the dough will be liquid). Pour the batter into the molds
Bake for 30 to 35 minutes or until the tip of a wooden rod inserted in the center comes out clean. Let cool for 10 minutes; unmold on racks. Let cool completely. Top with CHOCOLATE ICING.
Continue reading on next page
