INGREDIENTS
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 350. Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly among the 3 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Use whatever topping your taste buds desire to finish off the cake (I love to drizzle melted white chocolate over the top)--or eat it plain, because it is that delicious on its own!
I've also made this in my bundt pan instead of three separate cake pans. You'll have to add to your bake time when using a bundt pan, so be careful to watch your cake. The top shouldn't be jiggly at all when you take it out of the oven.
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 350. Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly among the 3 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Use whatever topping your taste buds desire to finish off the cake (I love to drizzle melted white chocolate over the top)--or eat it plain, because it is that delicious on its own!
I've also made this in my bundt pan instead of three separate cake pans. You'll have to add to your bake time when using a bundt pan, so be careful to watch your cake. The top shouldn't be jiggly at all when you take it out of the oven.