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Deep Dark Chocolate Cake

Print Recipe Bonita Bruneau | Prairie Presbyterian | Winnipeg, MB
Course Desserts
Servings 8

Ingredients
  

  • 2 cups white sugar
  • 1¾ cups white flour
  • ¾ cups cocoa
  • 1½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tsp vanilla
  • 1 cup boiling water

Buttercream Frosting

  • 6 tbsp butter or margarine softened
  • 2 2/3 cups powdered sugar
  • 1/2 cup cocoa
  • 1/3 cup milk
  • 1 tsp vanilla

Instructions
 

  • Heat oven to 350 degrees F. Grease & flour 2 9-inch round baking pans or one 13 x 9 x 2-inch baking pan.
  • In large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda & salt.
  • Add eggs, milk, oil & vanilla; beat on medium speed of electric mixer for 2 minutes.
  • Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • Bake for 30-35 minutes for round pans, 35-40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes & remove from pans. (if desired)
  • Cool completely. (Cake may be left in rectangular pan)

FROSTING

  • In a small mixer bowl, beat butter. Add powdered sugar & cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla.
Keyword Cake, Chocolate