• 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder (preferred brand Hershey's)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Frosting
  • 6 tablespoons milk
  • 5 tablespoons cocoa powder
  • 1/2 cup unsalted butter, melted
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, finely chopped


Serves: 8-10


Preheat oven to 350°F. Grease and flour a 9x13” baking pan.

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda and salt. In a large liquid measuring cup, combine eggs, milk, vegetable oil and vanilla extract. Add the wet ingredients to the dry and beat with an electric mixer on medium for 1 minute. Stir in the boiling water and transfer the thin batter to a prepared baking pan.

Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes before frosting.

For the frosting, in a large saucepan, combine the milk, cocoa and butter. Bring to a boil then remove from heat. Stir in powdered sugar and vanilla then fold in the nuts, mixing until blended. Spread frosting over slightly cooled cake.