Indestructable Chocolate Cake

This chocolate cake has been a lunch time staple for me growing up. It simply can not be less than good. My own experience in making this cake have always been great. No matter what I do and how many 'oopses' I make, it remains virtually indestructible. For mothers who are short of time, this is a great alternative to chemical ridden mixes. It also tastes better too!

1 3/4 cups unsifted flour
2 cups sugar
3/4 cups cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon Salt
2 eggs
1 Cup Milk
1/2 cup oil
2 teaspoons vanilla
1 cup boiling water

Combine the dry ingredients and the add the rest except for the boiling water. Beat well for 2 minutes or until well mixed. Stir in the water gradually until smooth. Pour into two circular tins or a 13 x 9 pan. Bake at 350 F, for 30-35 minutes for the layers or 40 for the pan. Remove from oven when done, remove and then let cool. Frosting can be added once cool.

This cake has a very strong chocolate taste. I'm sure chocolate fans will enjoy it. For a more richer chocolate, mealt a few milk chocolate squares and add with the hot water.