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  • Writer's pictureMike Roberts

Killer Chocolate Cake


2 cups sugar

13/4 cup all-purpose flour

3/4 cup Hershey’s cocoa

11/2 tsp. baking powder

11/2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp. vanilla extract

1 cup boiling water

Killer Icing:

1 stick (1/2 cup) butter

12/3 cup Hershey’s cocoa

2 cups powdered sugar

1/3 cup milk

1 tsp. vanilla


Heat oven to 350 degrees.Grease and flour two 9-inch round baking pans.Combine dry ingredients in a large bowl.Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.Stir in boiling water (batter will be thin).Pour into pans.Bake 30-35 minutes or until wooden pick inserted in center comes out clean.Cool 10 minutes; remove from pans to wire rack. Cool completely.Frost with Killer Icing (see below).Killer Icing:

Melt butter. Stir in cocoa.*Alternately, add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed.Stir in vanilla.

"Recipe and photos provided by Tom Riehl of Riehl Food."

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