For the CAKE
- 2 cups sugar
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup cocoa ( i used hershey’s cocoa)
- 1 1⁄2 tsp baking powder
- 1 1⁄2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1⁄2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water ( i put 1 tbsp instant coffee)
Combine dry ingredients in large bowl.
Add eggs, milk, oil and vanilla.
Beat on medium speed 2 minutes.
Stir in boiling water (batter will be thin).
Pour into 2 greased and floured 9″ round pans.
For steaming: Prepare your steamer and let it boil before placing your batter mixture. Steam it for 30 minutes or until inserted knife comes out clean from inserting in the center. Dont forget to cover your batter mixture with foil or cloth to avoid water drippings.
Tip: For a fluffy cake, do not open your steamer if its not over the time yet.
Heat oven to 350 degrees.
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes, then remove to wire racks and cool completely.
For the FROSTING
- 1⁄2 cup (1 stick) butter or margarine
- 2⁄3 cup cocoa
- 3 cups powdered/icing sugar
- 1⁄3 cup milk ( i used fresh milk)
- 1 tsp vanilla extract
Stir in cocoa.
Stir in vanilla.
Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
Add more milk, if needed.