First I must give all credit to Hershey as they are who I originally take the recipe from and my grandma and mom who always made this yummy cake! How I miss them.
Try adding a little more chocolate by using enjoy life chocolate chips or chocolate chunks in between the layers or sprinkled on top. My family can never have too much chocolate.
2 cups sugar ~ 1 & 3/4 cup Tom Sawyer GF Flour (or GF flour blend) ~ 3/4 cup Hershey’s cocoa ~ 1.5 tsp baking powder ~ 1.5 tsp baking soda ~ 1 tsp salt ~ 2 eggs or egg sub ~ 1 cup almond or coconut milk ~1/2 cup olive oil ~ 2 tsp vanilla extract ~ 1 cup boiling water. Directions
- 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup Earth Balance gluten/dairy/soy free butter ~2/3 cup HERSHEY’S Cocoa~3 cups powdered sugar~ 1/3 cup milk sub~1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.