High Intensity Chocolate Cake

  • on July 17, 2010
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Ingrients & Directions


2 c Sugar
1 c All-purpose flour
3/4 c Unsweetened cocoa powder
1 ts Baking powder
1 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Water; boiling

FROSTING
3 c Sugar
2/3 c Unsweetened cocoa powder
1/8 ts Salt
1 c Milk
1/4 c Butter
1 ts Vanilla extract

Preheat oven to 350 degrees. Grease and flour baking pan(s) Combine sugar,
flour, cocoa, baking powder, baking soda, and salt in a mixer bowl. Add
eggs, milk, oil, and vanilla Beat on medium speed for 2 minutes. Stir in
boiling water (batter will be quite thin) Pour into prepared pans. Bake
30-40 minutes (until a toothpick inserted in center comes out clean) Remove
pans from oven to a cooling rack. Cover with plastic wrap, leaving a small
area uncovered Allow to cool for 30-45 minutes. Run a knife around edges
and invert onto cooling racks. Allow to cool completely. For frosting:
combine sugar, cocoa, and salt in a mixer bowl. Add milk, butter,. and
vanilla-mix well. Spread between layers and on top of cake. Serve at room
temperature.

Amount Per Serving Calories 677 Calories from Fat 179 Percent Total
Calories

Yields
10 Servings

Article Categories:
Cakes

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