This recipe is by far the easiest I've ever made from scratch. Sure, you can buy the box, but this actually tastes better and is simple to halve if needed. Enjoy...
2 cups granulated white sugar
1 3/4 cups all purpose flour
3/4 cup Cocoa, like Hershey's
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs at room temperature
1 cup milk (I've used 1%, works great)
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Chocolate Frosting (recipe below)
Heat the oven to 350 degrees. Spray two 9-inch round baking pans with Pam Baking Spray, (the genius stuff that has the flour in it).
Stir together: sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl. Add the eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Add a small amount of the boiling water and continue mixing. Slowly add the rest of the boiling water and continue to mix until well combined. Pour the batter into the prepared pans.
Bake 30-35 minutes, until a toothpick comes out clean from the center of the cakes. Cool 10 minutes then remove from the pans and continue to cool completely on a wire rack. Frost with the chocolate frosting and serve.
13x9x2 Pyrex pan: 35-40 minutes
3 8" round baking pans: 30-35 minutes
12-cup Bundt Pan: 50-55 minutes, cool 15 minutes, then remove
Cupcakes: (makes 30) Fill 2/3 full with batter, bake 22-25 minutes
1 stick unsalted butter
2/3 cup Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
Melt the butter. Mix the butter and cocoa in a mixing bowl. Slowly add the powdered sugar and milk, alternating between the two. Continue to beat until it's spreadable. Add a little more milk if needed. Add the vanilla and continue to whip until you like the consistency. (I just keep whipping until it's spreadable, but I like it thick).