This is a Hershey's recipe that some say was ripped off by Ina Garten - she changed the boiling water to coffee and tweaked the baking powder/soda ratio. In any event, it's really good

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Name: Perfectly Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 2 cups Sugar; 1 3/4 cups all-purpose flour; 3/4 cup Cocoa; 1 1/2 teaspoons Baking soda; 1 1/2 teaspoons Baking powder; 1 teaspoon Kosher Salt; 1/2 cup Vegetable oil; 2 large Eggs; 1 cup Milk; 2 teaspoons Vanilla extract; 1 cup boiling water

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INGREDIENTS

2 cups Sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Baking powder
1 teaspoon Kosher Salt
1/2 cup Vegetable oil
2 large Eggs
1 cup Milk
2 teaspoons Vanilla extract
1 cup boiling water

Servings

INSTRUCTIONS

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (will make batter thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

NOTES

For a coffee-infused variation, use Ina Garten's substitution of a cup of hot brewed coffee in place of the boiling water.

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Perfectly Chocolate Cake

2 cups Sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Baking powder
1 teaspoon Kosher Salt
1/2 cup Vegetable oil
2 large Eggs
1 cup Milk
2 teaspoons Vanilla extract
1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 12 Servings

Calories: 135
Calories from Fat: 32 (24%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.5g
Cholesterol 133.3mg		41 %
Sodium 9812.8mg		338 %
Potassium 112.7mg		3 %
Total Carbohydrate 18.6g		5 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 17.9g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 135

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