On my Eighteenth birthday, Mom had some help over the house. Maybe it was Mamie, Rosie Pearl or Flip. They cleaned the cupboards and counters completely that day and got the salt and sugar containers backwards. Everyone was looking forward to my birthday cake and it was a disaster. The next day my mom made it correctly and had everyone over again.
Ingredients:
- 2 cups sugar
- 1 & 3/4 cups all purpose flour
- 3/4 cup HERSHEY's Cocoa
- 1 & 1/2 teaspoons baking powder
- 1 & 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- "PERFECTLY CHOCOLATE" Chocolate Frosting (recipe included)
DIRECTIONS:
- Heat over to 350 degrees F. Grease and flour two 9 inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on a mixer speed of medium for two minutes. Stir in boiling water; the batter will be thin. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" Chocolate Frosting. Makes 10 to 12 servings.
"PERFECTLY CHOCOLATE" Chocolate Frosting
INGREDIENTS:
- 1/2 cup (one stick) butter or margarine
- 2/3 cup HERSHEY's Cocoa
- 3 cups powered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
DIRECTIONS
- Melt butter. Stir in cocoa.
- Alternately add powered sugar and milk, beating to spreading consistancy.
- Stir in vanilla. Add small amount of additional milk, if needed. About 2 cups of frosting
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