- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour (I have made with this gluten-free flour blend with outstanding results)
- 3/4 cups Hershey’s cocoa (regular, not Dutch)
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk (I typically use non-fat)
- 1/2 cup canola oil
- 2 teaspoons vanilla
- 1 cup boiling water
Combine the dry ingredients in a large bowl. Add the eggs, milk, oil, and vanilla. Beat with a hand or stand mixer until completely mixed, 30 seconds to one minute. Stir in the boiling water. The batter will be thin.
Pour into two, well greased or parchment lined, 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a tooth pick inserted in the center comes out clean. I always check a few minutes early but find 25 minutes is perfect in my oven. Keep in mind that dark-coated baking pans tend to cook a bit faster than light-colored pans. The trick to a perfect cake is to remove it from the oven when it is just cooked through, so check a few minutes early to avoid overcooking.
Cool the cakes for 10-15 minutes in the pans, and then remove to baking racks and cool completely. Frost as desired.
the fountain avenue kitchen https://fountainavenuekitchen.com/