2 cups sugar
2-1/2 cups all-purpose flour
1 cup milk
3/4 cup vegetable oil
2-1/4 teaspoons baking powder
1 teaspoon vanilla
Preheat oven to 350 degrees. You can make this cake with 2-9 inch pans or a 13 by 9 pan. I used the graduation cap pan here. Grease the pan of your choice very well. For pans without grooves I would even line it with parchment paper, but I couldn't do that with the graduation cap pan.
In a large mixing bowl, with an electricmixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan.
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. Allow to cool for an hour before removing from the pan . Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.
Chocolate Fudge Frosting:
1/2 cup butter
3-1 ounce squares unsweetened chocolate
1 pound confectioners' sugar
1/2 teaspoon vanilla extract
3/4 cup milk
Directions:Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
Once the frosting is made and the cake is completely cooled you can frost the cake. Enjoy!
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