Chocolate Cake!

n.b. Wait until the cake cools to cut it--or it will fall apart like this. But it's still good.

I used to think making chocolate cake was quite complicated. Turns out, it’s easy-peasy. It’s one of the simplest cakes I’ve made ever made. I used the recipe on the back of the cocoa box—the one I bought because I wanted cocoa after reading Maud Martha (that book is truly the gift that keeps on giving). The cake was yummy—even though I forgot to add vanilla extract! Also, chocolate cake goes wonderfully with strawberries—which I ate with the cake to add a semblance of being healthy. I halved the recipe, but I’m including it here in its entirety (I must say, halving it was maybe the hardest part—thank goodness I learned fractions!)

Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups of sugar

1 ¾ cups all-purpose flour
¾ cup Hershey’s cocoa
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 cup of milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

 1. Heat oven to 350ºF. Grease and flour two 9-in. round baking pans.

 2. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla.; beat on medium speed for 2 minutes (I just stirred it with a spoon). Stir in boiling water (batter will be thin). Pour into pans.

 3. Bake for 30 – 35 minutes or until wooden pick inserted in the center comes clean.

 4. Eat it up!