Crazy Chocolate Cake
1 Cup Hershey’s Special Dark Cocoa
1 ¾ Cup Cake Flour
1 ¾ Cup Sugar
2 Teaspoon Baking Powder
1 ½ Teaspoon Baking Soda
1 Teaspoon Salt
1 Tablespoon Vanilla
1 Tablespoon Canola Oil
1 Tablespoon Milk
1 Can Pumpkin Puree
Preheat oven to 350 Degrees F.
Grease 8 ½ by 11 pan with canola oil spray.
Mix the dry ingredients thoroughly.
Mix the wet ingredients in a separate bowl.
Combine the wet into the dry slowly.
Pour into pan and smooth top with a spatula.
Bake for 30 minutes or until toothpick comes out clean.
The amount of sugar can be lessened. I haven't tried it yet, but I think it will taste just fine. Same goes for the cocoa used. If you'd rather use regular instead of dark, feel free.
I whipped up a simple cream cheese frosting to put on it, but for Christmas, I'm going to do peppermint. Dark chocolate and peppermint go together like peanut butter and jelly. Sprinkled with some crushed candy canes, and we're in business.
Seriously, I need to stop baking now.