Chocolate Cake with Chocolate Buttercream Frosting RecipeRecipe adapted from the back label of a Hershey’s cocoa powder can, makes one 6-inch one-layer or multi-layer cake
For the chocolate cake, makes one 6-inch one-layer or multilayer round cake
1 cup sugar
3/4 cup plus 2 tablespoons all purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
Preheat oven to 350 degrees F.
Grease and flour two 6-inch round pans.
Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla. Beat by hand or use a mixer until fully blended, about two minutes. Stir in boiling water. Note that the batter will be thin. Pour the batter equally into the pans and bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack for ten minutes. Remove from the pans and allow the cake to cool completely on a cooling rack. Frost with chocolate buttercream frosting.
For the chocolate buttercream frosting1/2 cup butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
Combine butter and cocoa in a medium bowl. Blend by hand or use a mixer. Alternately add powdered sugar and milk and beat gently until smooth and spreadable. Stir in vanilla.
