Homemade Chocolate Cake

MHS: This recipe was part of the Culinary Arts course (Spring 2012)

INGREDIENTS:

2 cups white sugar

1¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk
½ C butter, softened

2 teaspoons vanilla extract
1 C boiling water

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans...or line 24 muffin tin cups with paper cupcake liners.
   

2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, butter and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans or cupcake tins. Do not overfill cupcake tins! 2/3 full is plenty, or they overflow without crowning much at all.

3. Bake 35 minutes (22 minutes for cupcakes), or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Chocolate frosting, pictured.