FIVE-MINUTE CHOCOLATE CAKE
1 3/4 cups flour
2 cups sugar
3/4 cup Hershey’s Unsweetened Cocoa Powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
2 teaspoons vanilla
1 cup boiling water
Combine dry ingredients in large mixing bowl. Add eggs, milk, oil and vanilla; beat at medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin).
Pour into 2 greased and floured (9-inch) round pans, 3 (8-inch) round pans or 1 (13x9-inch) pan.
Bake at 350 degrees F for 30 to 35 minutes for round pans, 35 to 40 minutes for 13x9-inch pan, or till toothpick inserted in center comes out clean. Cool 10 minutes on rack. Remove from pans; cool completely. Frost cooled cake.
Makes 2 (9-inch) round layers, 3 (8-inch) round layers or 1 (13x9-inch) cake
Source: Recipe booklet: Homemakers Schools Cookbook, 1983 |