1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup whole milk or 2 %
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F.
Grease two loaf pans or two 9 inches cake pans.
Combine dry ingredients in a large bowl.
Add eggs, milk, oil and vanilla; beat for about 2-3 minutes.
Stir in boiling water. Batter will be thin.
Pour batter into prepared pans.
Bake for 30-35 minutes or until wooden pick inserted in center comes out clean.
Cool for 5 minutes. Remove from pans to wire racks. Cool completely.
1 can (12 oz) evaporated milk
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup water
2 tbsp all purpose flour
4 tbsp butter
Note: you can adjust the cocoa powder according to your preference. If you want a lighter version, remove about 2 tbsp .
Combine all ingredients except butter in a large sauce pan.
Cook over low heat, stirring constantly.
Cook until thick.
Turn off heat.
Add butter and stir until butter is melted..
Cool for a bit and drizzle over the cake until cake is fully covered.
Slice, serve and enjoy.