CHOCOLATE CAKE

INGREDIENTS

• 1 3/4 cups all purpose flour, or (plain flour)

     3/4 cup unsweetened cocoa powder,        regular Hershey's cocoa powder.     

• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups white granulated sugar
• 2 large eggs
• 1 cup milk, (250 ml)
• 1/2 cup vegetable oil, (125 ml)
• 2 teaspoons pure vanilla extract
• 1 cup boiling water (250 ml)

CHOCOLATE BUTTERCREAM FROSTING

• 120gm butter

• 2/3 cup unsweetened cocoa powder, or regular HERSHEY'S (2.4 oz | 65 g)
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon pure vanilla extrac.......

INSTRUCTION

• Preheat oven to 350°F (180°C) standard 
• Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
• Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
• Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
• Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.
• Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

• Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

  
• Put frosting on cake when the cake cools down.