1 cups white sugar
1 ¾ cups all-purpose flour
2 cups unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat oven to 180C. Grease and flour two large round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Cooks in: 60 minutes
Pairs well with Survivor Cabernet Sauvignon.