Without much time to write or research this week, Tom Landshof, the other Wine Guy on Mondays and Fridays and his wife Suzanne, came to my rescue with one of their favorite dessert recipes.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup 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
1 bowl buttercream frosting

Heat oven to 350° F. Grease and flour two 9-inch round pans or one 13x9x2 inch baking pan. In a large mixer bowl stir together dry ingredients. Add eggs, milk, oil, vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans. Bake 30 - 35 minutes for round pans, 35 to 40 minutes for rectangular pans, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes, remove from pans to wire rack. Cool completely. Frost.

December 19, 2001