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Chocolate Layer Cake

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 1 Double-layer 8" or 9" round cake
Cuisine: Cake, Chocolate, Cookbook, Layer Cake, recipe
Calories: 3345
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cup flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup Cocoa Powder Hershey's Special Dark
  • 2 cup sugar
  • 2 eggs
  • 1 cup milk or buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract dark
  • 1 cup water boiling

Method
 

  1. Heat oven to 350°F. Prepare cake pans with non-stick cooking spray
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large mixing bowl.
  3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
  4. Stir in boiling water (batter will be thin).
  5. Pour batter into prepared pans.
  6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  7. Cool 10 minutes; remove from pans to wire racks.
  8. Cool completely. Frost.

Nutrition

Calories: 3345kcalCarbohydrates: 455gProtein: 102gFat: 160gSaturated Fat: 37gPolyunsaturated Fat: 61gMonounsaturated Fat: 54gCholesterol: 447mgSodium: 4031mgPotassium: 3798mgFiber: 75gSugar: 16gCalcium: 660mgIron: 42.5mg

Notes

Hot tip:  To save on clean-up, pour half the batter into a 4 c. measuring cup (or something large with a spout), pour into cupcake liners.  This helps reduce wasted batter on drips and improve size uniformity.  Pour the remaining batter into the measuring cup for additional filling and baking.
Notes: I prefer using buttermilk and always add the yogurt if I have it on hand.
Adapted from Hershey's Chocolate Cake

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