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High Altitude Chocolate Cake Recipe

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This recipe for High Altitude Chocolate Cake is from Gladwell/Gleeson family recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups sugar
1 3/4 cups of all purpose flour plus 2 TBSPS
3/4 cup of Hershey's cocoa or Hershey's Special Dark Cocoa
1 1/4 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk plus 2 TBSP
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

FROSTING
6 TBSP butter (softened)
2 2/3 cups powdered sugar
1/2 cup Hershey's cocoa or Hershey's Special Dark Coco
1/3 cup milk
1 tsp vanilla extract
Directions:
Directions:
Heat oven to 375 F. Grease and flour two 9 inch round pans or one 13x9x2 baking pan.

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 electric mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake for 30-35 minutes for round pans, 35-40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cake may be left in rectangular pan if desired. Frost with buttercream frosting.

FROSTING - Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed) Stir in vanilla. About 2 cups frosting.

 

 

 

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