2 cups of all-purpose flour 2 cups of sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon of cayenne pepper (optional) 1 cup milk 1/2 cup vegetable oil 2 eggs 2 teaspoons vanilla extract 1 cup boiling water
Preheat oven 350 F. Prepare two 9-inch cake pans and spray with non-stick spray. Add flour, sugar, cocoa, baking powder, baking soda, salt, cayenne pepper to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high for about 1 minute to add air to the batter. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from pan and cool completely.
Chocolate Buttercream Frosting 1 cup of butter 1/2 cup of shortening 1/4vanilla 5 1/2 cups of confectioners sugar 1 cup of unsweetened cocoa powder 1/2 cup of milk (give or take)
Blend butter and shortening until smooth. Add vanilla and blend well for 1 minute. Slowly add confectioners sugar, mix well. Add a little milk and cocoa powder, going back and forth until you get the consistency your satisfied with.
Campfire Topping (optional) 1 cup of mini chocolate chips 1 cup of crushed graham crackers 1 cup of mini marshmallows. Put chocolate chips, graham crackers, then marshmallows on top of cake after you icing it. Use a mini torch to toast and melt your chips and marshmallows. Cut and enjoy!