• Full:
  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cups baking cocoa (dutch process or dark cocoa preferably)
  • 1 1/2 ts baking powder
  • 1 1/2 ts baking soda
  • 1 ts salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 ts vanilla extract
  • 3/4 - 1 cup boiling water (see note below)
  • Half:
  • 3/4 cup + 2 TB flour
  • 1/4 cup + 2 TB sugar
  • 3/4 ts baking powder
  • 3/4 ts baking soda
  • 1/2 ts salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 ts vanilla extract
  • 1/4 cup + 2 TB + 2 1/2 ts ORRRRR around 1/2 cup boiling water
Heat oven to 350degF

Grease and flour two 9 inch round pans or one 13x9 inch pan.

In large mixer bowl, stir together dry ingredients. Start boiling water.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water by hand. (note: change amount based on your local humidity and altitude. Higher up and drier: add more.)

Pour into prepared pan. Fill muffin cups only halfway to 3/4 full.

Bake 30-35 minutes for round 9 inch pans, 35-40 minutes for rectangular pan, 14 minutes for regular muffin tin, 10 minutes for 1 oz (mini) muffin tin, or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pan to wire racks.