Chocolate cake

Abby- this is our (current) favorite chocolate cake.
I copied this off of Recipezaar. It is recipe #2496, "Dark Chocolate Cake" if you want to look up the reviews on it. It got 5 stars and 246 reviews. Good stuff! We've tried it both in cupcake and in 9x13 forms. It came out light and fluffy every time. Homemade cakes are usually dense, so I was very pleased with the lightness of this. This is also the recipe I used to try the Cookie Dough Cupcakes.

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup baking cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup oil
• 2 teaspoons vanilla
• 3/4-1 cup boiling water

Heat oven to 350°F. Grease and flour two 9 inch round baking pans or one 13x9 inch pan.

In large mixer bowl, stir together dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone. Pour into prepared pan. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.). Cool 10 minutes; remove from pan to wire racks.