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Print this Recipe    Chocolate 26

Deep Dark Chocolate Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa or Dutch Processed 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

Heat oven to 350 degrees. Grease and flour two 9-inch round pans
or one 13 x 9 x 2-inch baking pan. In large bowl, stir together
sugar, flour, cocoa, baking powder, baking soda, and salt. Add
eggs, milk, oil, and vanilla; beat on medium speed of electric
mixer for 2 minutes. Stir in boiling water. (Batter will be thin)
Pour batter into prepared pans. Bake 30 to 35 minutes for round
pans, 35 to 40 minutes for rectangular pan, or until a toothpick
inserted in center comes out clean. Cool 10 minutes; remove from
pans to wire racks. Cake may be left in rectangular pan. Cool
completely. Frost with "One Bowl Buttercream Frosting".


ONE BOWL BUTTER CREAM FROSTING:

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk
1 teaspoon vanilla extract

In medium bowl, beat butter. Add powdered sugar and cocoa, alternately
with milk, beating to spreading consistency. (Additional milk may
be needed.) Stir in vanilla. Makes about 2 cups.

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