Perfectly Chocolate Cake

Makes 16 slices
Calories: lots kcal/serving

A rich but not-too-sweet fudgy chocolate cake. To save time, this works really well with Betty Crocker Chocolate icing!

Hershey's Natural Unsweetened container

Ingredients

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1½  teaspoon baking powder
1½  teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water

For the icing

1/2 cup (125g) butter
2/3 cup cocoa
3 cups icing sugar
1/3 cup milk
1 teaspoon vanilla extract

Method

  1. Preheat the oven to 160C (fan). Lightly grease two 9-inch (22cm) round cake tins with butter. Line base with baking paper.

  2. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Stir in sugar, then add eggs, milk, oil, and vanilla. Whisk well to combine until lump free, about 30 seconds.

  3. Pour boiling water into the batter, mixing well. The cake batter is thin in consistency..

  4. Pour the mixture into the prepared tins and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.

  5. Allow to cool for 10 minutes, then turn out onto wire racks to cool completely before icing.

    To make the icing: melt butter, then whick in cocoa powder. Alternately add icing sugar and milk, beating to a spreading consistency. Stir in vanilla.

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