Chocolate Cake

Chocolate Cake
by: Mary Chesney

1 ¾ cup unsifted all-purpose flour
2 cups sugar
2 eggs
¾ cup cocoa
1 cup milk
1½ teaspoons baking soda
½ cup vegetable oil
1½ teaspoons baking powder
2 teaspoons vanilla
1 teaspoon salt
1 cup boiling water

Begin by putting water on to boil. I usually put more than 1 cup in a pot because some will evaporate as it heats up.

Combine dry ingredients in large mixer bowl. Add eggs, milk, oil, and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin).

Pour into 2 greased 9 inch cake pans* or a 9 x 13 pan*. Bake at 350 degrees.

For 2 greased 9 inch cake pans-bake for 25 - 30 minutes. (I bake mine for 29 minutes)
For 9 x 13 pan-bake for 30 - 35 minutes (I cook mine for 30 minutes)

*Turn pans over and lay a piece of wax paper over them and cut out the shape of the bottom of the pan. Place the cut out wax paper in to pan and spray with cooking spray.

Chocolate Icing
6 tablespoons butter or margarine (softened)
½ cup cocoa (can use more or less if desired)
2 2/3 cups confectioners sugar
1/3 cup milk (can use more or less)

In mixer bowl, cream butter. Add cocoa and confectioners sugar alternately with milk beginning and ending with confectioners sugar. Beat to spreading consistency but keep it a little stiff. Keep in mind that you will be adding vanilla and it will make it too runny if you add too much milk. Blend in vanilla.

I double this recipe for a layer cake.