Moist Chocolate Cake

Ingredients

2 cups flour
2 cups sugar
cup Hersheys Baking Cocoa
2 tsp baking soda
2 large eggs
1 teaspoon salt
1 cup buttermilk
1 cup Mazola vegetable oil
1 teaspoons vanilla
1 cup boiling water

Directions:
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Preheat oven to 300 degrees. This is not a typo! This is a slow-bake chocolate cake recipe.
Use Crisco shortening to lightly grease and flour the 9 x 13 baking dish.
Place all the ingredients into the Kitchenaid mixer.
Mix at medium or medium-high speed until all ingredients are blended and smooth.
Pour into greased and floured baking dish.
Bake for 60 minutes.
Test by sticking with a knife in the center. If it comes out clean, the cake is done.
Allow to cool; then frost.

White Vanilla Icing

1 pound (16 oz) powdered sugar

1 stick of butter, room temperature
1 teaspoon vanilla extract
Pinch of salt
Milk

1.

Place the powdered sugar, butter, and vanilla in the Kitchen Aid. Add a little milk.

2. Mix at high speed until smooth and creamy. Add milk as required to get the right consistency.