Dark Chocolate Cake

This is my husbands FAVORITE cake!

After I completed my first NPC competition, this is the first thing I wanted to make. 

Not only because I've deprived my own husband from having it (due to my lack of willpower with a gorgeous chocolate cake in the house) 

but because I wanted to sink my teeth INTO something really decadent.

So, I wanted to share the "Dark Chocolate" joy with you.

Ingredient List:

2 cups Sugar

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp. Vanilla extract

1 cup BOILING water

Put all dry (first 6 ingredients) ingredients in a bowl.
Mix well.

Grease and Flour two 9-in. round baking pans

Prepare the boiling water.
1 Cup. water on medium-high heat (by the time it's boiling, you'll be ready to add it)

Add eggs and milk.
Mix.

Add vegetable oil and 2 tsp. vanilla
Mix with a medium speed of electric mixer for 2 minutes.

Add 1 C. boiling water and stir.

Batter should be runny.

Pour equally into 2 prepared pans.

Put in 350 degree oven for 30-35 min or until wooden pick inserted in center comes out clean.

Cool for 10 min in pans.

Shave off rounded top (if you want to) with a long, serrated knife.

Remove from pans to wire racks.
Cool Completely.
Then, prepare dark chocolate frosting.

DARK CHOCOLATE FROSTING

Ingredients:

6 tbsp. ROOM TEMPERATURE butter

2 2/3 Cups powdered sugar

1/2 Cup cocoa powder

1/3 C. milk

1 tsp. Vanilla

 FIRST, in a small bowl, beat the butter until creamy.

Then add the powdered sugar and cocoa over the butter.
Beat well.
Then add in milk and vanilla.

Beat with an electric mixer.
DONE.

Frost the top of one cake.
Place other round on top.

Frost Entire cake and sit back and relax with smooth, creamy bites of a rich and delicious cake.
 Incredible.

Recipe adapted from: Hershey's 100th anniversary chocolate cooking book, Deep Dark Chocolate Cake.