Ingredients
2 cups granulated sugar
1 ¾ cups all-purpose flour
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable or canola oil
2 teaspoons vanilla
1 cup boiling water
Frosting
6 tablespoons butter, softened
2 ⅔ cups confectioner’s (powdered) sugar
½ cup cocoa
⅓ cup heavy whipping cream
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable or canola oil
2 teaspoons vanilla
1 cup boiling water
Frosting
6 tablespoons butter, softened
2 ⅔ cups confectioner’s (powdered) sugar
½ cup cocoa
⅓ cup heavy whipping cream
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350° F.
Grease and flour one 13x9x2-inch baking pan.
In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350° F oven for 35-40 minutes or until a toothpick inserted in center comes our clean.
Allow cake to cool before icing.
To prepare icing:
In a medium-sized bowl, mix and beat all ingredients using an electric mixer.
If icing seems too thick, add a touch more heavy cream until desired consistency.
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