Midnight Chocolate Cake
Why I Love This Recipe
This cake is incredibly moist and very versatile, you can bake it as sheet cake (9x13) or as cupcakes, or a bundt cake or as layers.
Note: I sometimes substitute 1/4 sour cream for part of the milk. It makes the cake even more moist!
Ingredients You'll Need
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup. boiling water
Preheat oven to 350 degrees F (180 C). Grease and flour two 9 inch round baking pans OR one 9 x 13-inch baking pan OR one 10-inch bundt or tube pan.
In a large bowl, and with an electric mixer, combine dry ingredients.
Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Pour into prepared pan(s).
Bake 30-35 minutes if using the 2 round pans or 35-40 minutes for the 9x13-inch rectangular pan, or bake for 50-60 minutes if using a bundt or tube pan.
Remove cake(s) from oven, and cool completely on rack.
After cake(s) have cooled completely, frost as desired, or dust top of cake with confectioners' sugar.