Today I am bringing you the best chocolate cake I have ever made. So light and moist with a fudge-like flavor.
What you need:
1 3/4 cup of AP flour
2 cups of sugar
1 tbsp vanilla extract
1/2 cup canola oil
1 tsp cinnamon
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup of boiling water
1 cup of 2% milk
3/4 cup cocoa
Preheat the oven to 350. Put all ingredients into a bowl and mix on medium until just combined. No more then 2 minutes. The batter will be VERY thin. (Seriously, to the point that you think no way this creates a cake) Pour into two greased 9 inch baking pans. I drop mine onto the counter to get the air bubbles out. Bake for 30 minutes until just set.
Now for the icing! I saw a few pictures online recently of tie dye cakes that I was really excited about. I love the pinks, purples and blues. I have had a jar of tie dye butterfly sprinkles that I have been really wanting to use, but how often would I really have the opportunity?
I used a basic vanilla buttercream, filled the layers and did a quick crumb coat then put the cake in the fridge. I divided the remaining icing into three bowls. I mixed in the different colorings then pulled the cake back out. I randomly covered parts of the cake with the icings and used a metal spatula to cover the entire surface. This mixed the colors just enough to tie dye. I used my piping bag with a star tip and put all the remaining icings inside. When you push the icing through the star all the colors swirl together creating this magical cake.
This cake was a huge hit with “P”s kids. It definitely helped me express my inner child 😉
Adapted from the original Hersey’s chocolate cake recipe.
Want to know what products I used for this recipe?