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Indestructable Chocolate

Cake

This chocolate cake has been a lunch time staple for me growing up. It simply can not be less than good. My own experience in making this cake have always been great. No matter what I do and how many 'oopses' I make, it remains virtually indestructible. For mothers who are short of time, this is a great alternative to chemical ridden mixes. It also tastes better too!

 

1 3/4 cups unsifted flour

2 cups sugar

3/4 cups cocoa

1 1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1 teaspoon Salt

2 eggs

1 Cup Milk

1/2 cup oil

2 teaspoons vanilla

1 cup boiling water

 

Combine the dry ingredients and the add the rest except for the boiling water. Beat well for 2 minutes or until well mixed. Stir in the water gradually until smooth. Pour into two circular tins or a 13 x 9 pan. Bake at 350 F, for 30-35 minutes for the layers or 40 for the pan. Remove from oven when done, remove and then let cool. Frosting can be added once cool.

This cake has a very strong chocolate taste. I'm sure chocolate fans will enjoy it. For a more richer chocolate, mealt a few milk chocolate squares and add with the hot water.

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