Cooking web notes

Printable Recipe

2 cups sugar
1 ¾ cups flour
¾ cups cocoa
1 ½ t. baking powder
1 ½ t. baking soda
1 t. salt
2 eggs
1 cup milk
½ cup oil
2 t. vanilla
1 cup boiling water

Stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, and vanilla; beat on medium for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into a greased and floured 9 x 13 pan (or two round pans). Bake at 350 for 35-40 minutes.

Frost with Homemade Chocolate Frosting. No canned frosting allowed.

Holly's Note:
This works well in a jelly roll pan. However, there is too much batter for a regular jelly roll pan. (Trust me, I know this from experience!) So, use about 3 to 3 1/2 cups of batter in the pan. Eyeball it: you know your pans the best. Bake at 350 for about 20 minutes. Use the remaining batter as cupcakes or as we like, mini cupcakes. For minis bake in lined mini muffin pans at 350 for about 10 minutes-ish. With this recipe, I usually get one jelly roll pan and about 36 minis.