NGREDIENTS
1 3/4 cups all-purpose flour or (flour), (227 g)
3/4 cup unsweetened cocoa powder (75 g) or regular Hershey’s cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda (or bicarbonate)
1 teaspoon salt
2 cups white granulated sugar (410 g)
2 large eggs
1 cup milk (250 ml)
1/2 cup vegetable oil (125 ml)
2 teaspoons pure vanilla extract
1 cup boiling water (250 ml)
CHOCOLATE BUTTER CREAM FROSTING
120 g butter
65 g unsweetened cocoa powder or regular HERSHEY’S
3 cups powdered sugar (icing sugar)
80ml milk
1 teaspoon pure vanilla extract
INSTRUCTIONS
Preheat oven to 180°C (standard) or 160°C (fan).
Lightly grease 2 round baking tins (22 cm) with butter. Line the base with baking paper.
Sift flour, cocoa, baking powder, baking soda and salt into a large bowl. Add sugar,
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