Killer Chocolate Cake

Killer chocolate Cake

It is based on HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake with a few minor changes.

1. For the cake use half the sugar i.e. 1 cup instead of 2 cups
2. For the frosting use 2 cups powered sugar instead of 3 cups
3. Add 1 tablespoon of instant coffee to the frosting with the cocoa powder
Note: Even with the reduced sugar everyone still thinks it is sweet enough.
The recipe makes plenty of frosting. Every time I frost the cake I always wish I used more in-between the layers.
Ingredients:

 1 cup sugar (Hershey’s uses 2 cups)
 1-3/4 cups all-purpose flour
 3/4 cup HERSHEY'S Cocoa
 1-1/2 teaspoons baking powder
 1-1/2 teaspoons baking soda
 1 teaspoon salt
 2 eggs
 1 cup milk
 1/2 cup vegetable oil
 2 teaspoons vanilla extract
 1 cup boiling water
 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

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.

MIKE'S SPECIAL CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
1 tablespoon of instant coffee
2 cups powdered sugar (Hershey’s uses 3 cups)
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa, add coffee. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Yummy!!!

Enjoy,
Mike