Ingredients
2 cups boiling water
1 cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 cups white sugar
4 large eggs
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Instructions
Preheat the oven to 350F, and grease and flour 2 9-inch round cake pans.In a medium bowl, pour the boiling water over the cocoa powder. Mix it until it's smooth. Set it aside and allow it to cool to room temperature.
You'll have an easier time avoiding lumps if you start by pouring just a bit of water over the cocoa, and stirring that to a thick paste. Once it's smooth, add the rest of the water and whisk.
In a large bowl, cream the butter until it's soft enough to beat easily. Gradually add the sugar, beating the mixture between each addition until it's light and fluffy.
Add the eggs one at a time, beating the mixture thoroughly each time. Incorporate the vanilla.
Sift together the flour, baking soda, baking powder and salt.
Add the flour mixture to the butter mixture in three steps, alternating with the cocoa mixture. Mix until the batter is just smooth.
Spread the batter evenly between the two greased pans.
Bake the cakes in the preheated oven for 25-30 mins, or until a toothpick inserted in the center comes out clean.
Let the cakes cool 5 minutes in their pans, then transfer them to a wire rack.
Editor's Note:
I used this recipe, substituting butter-flavored shortening and beating the stuffing out of the eggs.
The recipe, as noted, is not very sweet, but did turn out very fluffy and moist.
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