Recipe - High Intensity Chocolate Cake

2 cup Sugar
1 cup Allpurpose flour
Three fourths cup Unsweetened cocoa powder
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
2 Eggs
1 cup Milk
One half cup Vegetable oil
2 teaspoon Vanilla extract
1 cup Water; boiling

FROSTING
3 cup Sugar
2/3 cup Unsweetened cocoa powder
1/8 teaspoon Salt
1 cup Milk
One fourth cup Butter
1 teaspoon Vanilla extract

Preheat oven to 350 degrees. Grease and flour baking pan(s) Combine sugar,
flour, cocoa, baking powder, baking soda, and salt in a mixer bowl. Add
eggs, milk, oil, and vanilla Beat on medium speed for 2 minutes. Stir in
boiling water (batter will be quite thin) Pour into prepared pans. Bake
3040 minutes (until a toothpick inserted in center comes out clean) Remove
pans from oven to a cooling rack. Cover with plastic wrap, leaving a small
area uncovered Allow to cool for 3045 minutes. Run a knife around edges
and invert onto cooling racks. Allow to cool completely. For frosting:
combine sugar, cocoa, and salt in a mixer bowl. Add milk, butter,. and
vanillamix well. Spread between layers and on top of cake. Serve at room
temperature.

Amount Per Serving Calories 677 Calories from Fat 179 Percent Total
Calories From: Fat 26% Protein 4% Carb. 70% Nutrient Amount per % Daily
Serving Value Total Fat 20 g 31% Saturated Fat 6 g 32% Cholesterol 62 mg
21% Sodium 551 mg 23% Total Carbohydrate 118 g 39% Dietary Fiber 1 g 3%
Sugars 0 g Protein 7 g Vitamin A 7% Vitamin C 1% Calcium 0% Iron 10%

Posted to BakeryShoppe Digest V1 #412 by "Ray & Bev" r1706@tl.infi.net
on Nov 23, 1997