1 3/4 C. Flour
1 3/4 C. Sugar
3/4 C. Cocoa
1 1/2 Tsp. Baking Soda
1 1/2 Tsp. Baking Powder
1 Tsp. Salt
2 Eggs
1 C. Milk
1/2 C. Oil
2 Tsp. Vanilla
1 C. Boiling Water
Preheat oven to 350°F. Grease and flour pans (13x9" or two 9" or three 8" layers) Combine dry ingredients. Add eggs, milk, oil, and vanilla; beat 2 min. Stir in boiling water. Batter will be thin. Pour into pans. Bake 30-35 min for layers, 35-40 min for 13x9" or until tester comes out clean. Cool in pans on rack for 10 min. Remove from pans. Cool completely.
Top with either choice below, I prefer the Ganache.
Chocolate Ganache:
1 1/2 Cups milk chocolate chips
1 Cup heavy whipping cream
1/4 cup light corn syrup
1 tsp vanilla
FLUFFY FROSTING:
1 C. Cold Milk
1 Pkg. (4 serving) Instant Pudding mix - any flavor
1 tub (8oz) cool whip, thawed
Pour milk into bowl, add pudding mix. Beat with wire wisk 2 min. Gently stir in Cool Whip and spread on cake.
