Thanks for the quick feedback on my last post. I will get to work on writing out some simple photo tutorials to post in the very near future.

For now though:

Chocolate cake!. Super moist, super chocolaty, super YUM.

(recipe from only I upped the cocoa powder by 1/4 C)

2 C white sugar
1 3/4 C flour
1 C Hershey’s Special Dark cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 C milk
1/2 C vegetable oil
2 tsp vanilla extract
1 C boiling water

Preheat oven to 350 degrees F and grease and flour two nine inch round pans (or, like me who has no cake pans, one 9×13 pan)

In a large mixing bowl, combine the sugar, flour, cocoa, baking powder, baking soda and salt. Add in the eggs, milk, oil and vanilla and mix for thoroughly.

Stir in the boiling water last and pour evenly into the prepared pan(s). Don’t worry, the batter really should be that thin.

Bake 30-35 minutes in the preheated oven until the cake tests done with a toothpick. Cool for 10 minutes in the pan(s) then remove and cool completely on a wire rack.


1 C butter, softened
1 tsp vanilla extract
3 C powdered sugar, sifted
2 TBS milk

Cream together the butter and vanilla. Mix in the powdered sugar then add the milk and mix until light and fluffy.