This is a light textured, light chocolate cake that chocolate lovers will enjoy. The filling can be of your choice, as can the icing. If you like the flavor of a 'light' chocolate, I suggest either a vanilla or rum pudding filling, and a butternut icing.
INGREDIENTS:
2 cups flour
2 cups sugar
1/4 cup baking cocoa
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup whole milk
1/2 cup oil
2 tsp. vanilla
1 cup boiling water
PREPARATION:
Preheat oven to 350 degrees. Grease and dust two 9" layer cake pans. Set aside.
In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Stir with wire whisk until well mixed.Add eggs, milk, oil, and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes. While beating, heat water in microwave oven to boiling. Stir boiling water into cake batter.
This is a VERY thin batter, so fear not. Pour the thin batter into the two prepared cake pans. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched, and a toothpick inserted in center comes out clean. Cool for 5-10 minutes, then remove from pans and cool completely on wire racks.
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