Really Dark Chocolate Cake

I am a dark chocolate fan. I was craving for a good dark chocolate cake for too long. I finally thought what the heck I am gonna make one. I was browsing for recipes when I came across one at Hershey's site. You can refer the original recipe here. I replaced the eggs with curdled milk and made it. Well let me tell you it was rich, dark and amazing. Here's the recipe:

Ingredients (the standard measuring cup, 1 cup = 250 ml)

For the cake:

·         2 cups sugar

·         1-3/4 cups all-purpose flour

·         3/4 cup HERSHEY’S Cocoa

·         1-1/2 teaspoons baking powder

·         1-1/2 teaspoons baking soda

·         1 teaspoon salt

·         2 eggs – for eggless replace with 1 cup milk with a few drops of vinegar

·         1 cup milk

·         1/2 cup vegetable oil

·         2 teaspoons vanilla extract

·         1 cup boiling water

For the frosting:

• 1/2 cup (1 stick) butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Instructions:

• Heat oven to 175°C or 350°F. Grease and flour two 9-inch round baking pans.  Note:  the temperature and the heat varies with the type of oven. You should know your oven. If using a regular oven, preheat both top and bottom elements. For a microwave convection oven, just preheat the oven.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Makes 12 servings
• For the frosting: melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. This makes about 2 cups frosting which is enough for the cake.
• Spread the frosting evenly on one cake.
• Carefully place the second cake on top and then spread the frosting again. 

NOTE:  The baking time varies depending on the temperature in your oven and the size of your pan. Also note that the temperature varies from oven to oven. So you should know your oven properly and the cake is cooked when the tooth pick comes out clean. You should not open the oven repeatedly to check the cake as that may not result in a good cake. 

PS: the pics turned out to be hazy so could uplaod only one.