Perfectly Chocolate Chocolate Cake

Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups sugar 2 eggs
1 ¾ cup flour 1 cup milk
¾ cup cocoa ½ cup vegetable oil
1 ½ teaspoons baking powder 2 teaspoons vanilla
1 ½ teaspoons baking soda 1 cup boiling water
1 teaspoon salt

Heat oven to 350. Grease and flour 2 – 9 inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. (Batter is very thin.) Pour into pans. Bake 30 – 35 minutes. Cool completely. Can also be used for cupcakes – baking time approx. 20 minutes, or mini cupcakes – approx. 13 minutes.

"I found this in a ward cookbook given to me by my daughter-in-law, Jennifer’s , mother, Marlene Thurber. I used it to make cake for 150 for my dad’s 80th birthday, as well as other birthdays. It is a moist and no fuss chocolate cake. In my cookbook, the recipe page is covered with chocolate splatters from the many times I have made this thin-battered cake!" -Cathy Swendsen (Mom)