Delicious Soy & Egg Free Chocolate Cake adapted from Hershey's "'perfectly chocolate' chocolate cake"

2 C sugar
1 3/4 C all purpose flour
3/4 C Hershey's cocoa
1 tsp baking powder(always check to see if it is soy free)
1 tsp baking soda
1 tsp salt
2 TBSP flaxseed + 4 TBSP water
1 C milk
1/2 C canola oil
2 tsp vanilla extract
1 C boiling water

Preheat oven to 350 degrees. Grease 9x13 pan with butter and then flour it. Mix flaxseed and water in a small bowl and allow it to sit for a couple minutes.

Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
Add flaxseed/water combination, milk, oil, and vanilla.
Mix with a hand mixer for 2 minutes. Then stir in boiling water(batter will be thin).
Pour into 9x13 pan.

Bake 35-40 minutes or until a toothpick comes out clean.
Let cool.

Hershey's "'Perfectly Chocolate' chocolate frosting

1/2 C. butter (1 stick)
2/3 C Hershey's cocoa
3 C powdered sugar
1 tsp vanilla extract

Melt butter, then stir in cocoa.  Alternately add powdered sugar and milk and beat with a wire whisk.  Add vanilla and mix.  Spread over cooled cake.

This cake can be made in two 9" round pans and bake for 30-35 minutes, in a bundt cake(make sure you grease it very well with butter then flour) for 50-55 minutes, and cupcakes for 22-25 minutes(make sure to only fill muffin tins 1/2-2/3(no more).

This is my husbands favorite cake.