"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for "Perfectly Chocolate" Chocolate Cake, by Lois Finley, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. sugar 1-3/4 c. flour 3/4 c. HERSHEY's Cocoa 1-1/2 t. baking powder 1-1/2 t. baking soda 1 t. salt 2 eggs 1 c. milk 1/2 c. vegetable oil 2 t. vanilla extract 1 c. boiling water
Heat oven to 350º. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat for 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into two 9" round greased and floured pans. Bake 30-35 minutes. Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
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