“Too good to be true” chocolate cake

I used this recipe for my parent’s wedding and the people who had this wanted more. It’s really good, that’s why I called it the “Too good to be true” Chocolate Cake. It’s very moist and very tasty. It also makes good cupcakes. If you have a little left over batter you can put a half cup of it in a mug for 1 minute and 45 seconds to get a quick taste of it.

I suggest you use the Hershey’s Special Dark cocoa powder for the cake because it made it that much better. If you don’t have time to make the frosting, just melt some chocolate and dip the tops of your cupcakes in it, or pour and spread it over the top of your cake.


“Too good to be true” Chocolate Cake

Yields 2 9″ round cakes


  • 2 cups white sugar
  • 1 3/4 cups of all-purpose flour
  • 3/4 cups ¬†of unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 3/4 cups butter


  1. preheat oven 350 degrees Fahrenheit,grease and flour 2 9″ round pans
  2. in a medium size mixing bowl combine sugar, flour, cocoa powder, baking soda, baking powder, and salt
  3. add the eggs, milk, oil, and vanilla mix for 3 minutes
  4. stir in boiling water
  5. pour in to pans evenly
  6. bake for 30 to 35 minutes or until toothpick comes out clean
  7. cool for 20 minutes



  • 1 1/2 cups unsweetened cocoa powder
  • 5 1/3 cups confectioners sugar (its necessary)
  • 2/3 cups milk
  • 1 teaspoon vanilla extract


  1. cream butter until light and fluffy
  2. blend in cocoa powder and confectioners’ sugar alternately with milk and vanilla
  3. beat to spreading consistency