I love *everything* about this cake. This is the same recipe that was used for the Groom's cake at our wedding and I've loved it ever since. This recipe comes from the back of the Hershey's Cocoa Powder box, but I make one little teeny tiny adjustment and it makes a world of difference. I'll give you a hint. Coffee.
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup hot, strong brewed coffee
Heat oven to 350 degrees. Generously spray a 9x13in. baking dish with Pam or 2-9 inch round baking pans.
Combine all of the dry ingredients in a large mixing bowl. Add the eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in the hot coffee. (The batter will be very thin.) Pour the batter into the pans. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean. If you're using round pans, cool for 10 minutes; remove from pans and place on wire racks to cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
*If you're making cupcakes: Line muffin pans with paper liners. Fill cups 2/3 full with batter. Bake at 350 for 22-25 minutes. Cool and frost. Makes about 30 cupcakes.
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