Moist Chocolate Cake

Ingredients

Cake

• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 cup baking cocoa
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 3/4 cup boiling water

Icing

• 1/2 Cup cocoa
• 3 Cups confectioners sugar
• 3 Tablespoons cream
• 6 Tablespoons butter, at room temperature
• 1 teaspoon vanilla

Filling

• 1 cup raspberry jam

Decoration

• 1/2 cup walnut halves
• sprinkles

Directions

Cake

1. Preheat oven to 350 degrees F.
2. Grease two 8 inch round baking pans.
3. In a large mixing bowl mix flour, sugar, cocoa, baking power, baking soda and salt.
4. Add eggs, milk, vanilla extract, and oil. Beat on medium speed for 2 minutes. Stir in boiling water.
5. Evenly pour batter into both baking pans.
6. Bake in the oven for 30-35 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.

Frosting

1. Combine all ingredients and beat until smooth. If icing is to thick, add more cream 1 tablespoon at a time to obtain spreading consistency.

Assembly

1. Place one cake layer on a serving plate and top with jam, place second cake layer on top. Spread icing over top and down sides of cake. Garnish with sprinkles and walnut halves.