High altitude chocolate cake

By á-24209

Ingredients

• 1 3/4 cup sugar
• 1 3/4 cups plus 2 Tbsp. flour
• 3/4 cup Hershey's Cocoa
• 1 1/4 tsp. baking powder
• 1 1/4 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup plus 2 Tbsp. milk
• 2 tsp. vanilla extract
• 1 cup boiling water

Preparation

Step 1

Heat oven to 375°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Cupcakes 22-25 minutes

3 Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.