3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Citrus Cream Frosting or Mocha Cream Frosting
Citrus Cream Frosting
1/4 cup butter, softened
1/4 cup shortening
3 2/3 cups (1 pound) confectioners' sugar
2 tablespoons whipping cream
1 to 1 1/2 tablespoons orange juice
1 to 2 tablespoons milk
Mocha Cream Frosting
6 tablespoons butter or margarine, softened
2 2/3 cups confectioners' sugar
1/4 cup Hershey's Cocoa or
Hershey's European Style Cocoa
2 teaspoons powdered instant coffee or espresso
3 to 4 tablespoons milk, heated slightly
1 teaspoon vanilla extract
Cake: Heat oven to 350 degrees F. Grease and flour two 9-inch round baking
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in
large bowl. Add eggs, milk, oil and vanilla extract; beat on medium speed of
electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour
batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out
Cool 10 minutes; remove from pan to wire racks. Cool completely.
Frost with Citrus Cream Frosting or Mocha Cream Frosting.
Citrus Cream Frosting: Beat butter and shortening in large bowl until well
blended. Add confectioners' sugar alternately with whipping cream, orange
juice concentrate and milk, beating to spreading consistency.
Mocha Cream Frosting: Beat butter in medium bowl. Add confectioners'
sugar and cocoa alternately with milk, beating to spreading consistency. Stir
in vanilla extract.
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