Tuesday, May 1, 2007


Honestly, this is like the BEST cake. The first time I made it, it looked so big and I told Nick we were going to have to invite someone over because there was no way we could finish it (who was I kidding?). Yet, the very next day it was more than half gone. I made it every week for the next 3 weeks. This cake does not last more than two days, maybe three (that is pushing it) in the Orme household. :)


2 cups sugar
1 ¾ cup flour
¾ cup Hershey’s Cocoa
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup oil
2 tsp. vanilla
1 cup boiling water
“Perfectly Chocolate” Chocolate Frosting

Heat oven to 350. Grease and flour two 9 inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 min. Or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with frosting.


1 stick butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla

Melt butter, stir in cocoa. Alternately add powdered sugar and milk, beat on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. This makes about two cups of frosting.

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