Homemade Moist Chocolaty Cake

2 cups sugar
1 3/4 cups flour
3/4 cups Hershey's unsweetened cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat oven to 350. Grease and flour or spray Pam into Bundt cake pan or 13x9 cake pan. In a large mixing bowl, combine dry ingredients. Start boiling 1 cup water. Add eggs, milk, oil and vanilla. Beat at medium speed 2 minutes. Remove mixer and stir in boiling water. Batter will be thin. Pour into prepared pan. Bake 30-35 minutes for 13x9 and 45-50 minutes for bundt pan or until a toothpick inserted in the middle comes out clean. Cool bundt for about 10 minutes and then carefully invert onto a serving plate. Cool completely and frost with your favorite frosting, or eat warm if you can't wait!

This cake is so moist and chocolatey that it's good plain! That's why I usually make it in a bundt pan and serve it with fresh sliced strawberries and a dollop of whipped cream or cool whip. Drizzle with chocolate syrup.

Getting the cake out of the bundt pan takes some practice and requires a good pan and greased very well. Just in case yours doesn't come out pretty, it's still really good!