This chocolate cake recipe is by far the BEST I've ever had. And I don't recommend recipes lightly. No joke I make this at least once a week. It can be used for sheet pan cake, layered cake, or cupcakes. So versatile. I cannot take credit for the discovery of this though; my mom-in-law shared this with me and I've been addicted ever since. Mouth. Watering. Happy eating everyone.
P.S. This is a Chocolate Swiss Meringue Buttercream but check out my blog for some other frosting options! (We love this cake In cupcake form with Cream Cheese Frosting, Peanut Butter Frosting, or Chocolate Frosting, all on my blog!)
Deep, Dark Chocolate Cake
1 ¾ cups unsifted all-purpose flour
2 cups sugar
¾ cup Hershey’s Cocoa
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla
1 cup boiling water
Combine dry ingredients in large mixing bowl.
Add remaining ingredients except boiling water; beat at medium speed for 2 minutes
Remove from mixer; stir in boiling water (batter will be THIN!)
Pour into two greased and floured 9’’ or 8’’ layer pans or one 13x9’’ pan (or make cupcakes!).
Bake at 350 degrees for 30 to 35 minutes for layers, 35 to 40 minutes for 13x9’’ pan, or until cake tester (inserted in center) comes out clean. (test with a toothpick. Temperature can vary depending on the oven. Do NOT over bake!)
Cool 10 minutes on rack.
Remove from pans; cool completely.
Top with your favorite frosting
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