Check out what my friends at Group Recipes had to say about this Dark Chocolate Cake:
I have the same recipe from the tin of Hershey’s cocoa. It’s the only chocolate cake I ever make! It can be made as a sheet cake or layer cake and both come out delicious. If you’ve never made a from scratch chocolate cake, try this one and you’ll never make one of those awful mixes again!
Cake or cupcakes… it doesn’t make a difference. This is darn delicious! There’s really nothing better than chocolate and dark chocolate is by far the best. You can frost it any way you like, but chocolate on chocolate can’t be beat.
Ingredients
2 cups Domino sugar
1-3/4 cups Gold Medal all-purpose
3/4 cup Toll House cocoa or dark cocoa
1-1/2 teaspoonsArm & Hammer baking powder
1-1/2 teaspoons baking soda
1 teaspoon Morton salt
2 Eggland’s Best eggs
1 cup TruMoo milk
1/2 cup Wesson vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
ONE-BOWL BUTTERCREAM frosting(recipe follows)
Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
2. 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.
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.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup Cocoa or Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
HIGH ALTITUDE DIRECTIONS (Cake):
— Decrease sugar to 1-3/4 cups
— Increase flour to 1-3/4 cups plus 2 tablespoons
— Decrease baking powder to 1-1/4 teaspoons
— Decrease baking soda to 1-1/4 teaspoons
— Increase milk to 1 cup plus 2 tablespoons
— Bake at 375°F, 30 to 35 minutes for both pan sizes
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Quick Tip: Make note, baking cocoa is not the same as what you use to make hot cocoa. Check the baking aisle for it.
Thank you to Group Recipes for this awesome recipe!
