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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (83g) Recipe makes 16 servings |
||
| Calories 236 | ||
| Calories from Fat 78 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 314mg | 13% | |
| Potassium 108mg | 3% | |
| Total Carbohydrate 38.5g | 12% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 25.2g | ||
| Protein 3.5g | 6% | |
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By: Marg (CaymanDesigns)
Oct 23, 1999
While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Buttercream Icing (Buttercream Frosting) and Chocolate Buttercream Frosting (the dark flavor version). (I use Decorator Buttercream Icing when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) I use this recipe constantly for cakes I take to parties and I always have at least a few people ask for the recipe. 
A few reviewers seem upset that I don't 'credit' the Hershey's cocoa can for this recipe. I didn't because that isn't where I got the recipe from. 
(BTW, the FAQ explains you can't copyright a list of ingredients) Also, if you use dutch process cocoa or some other dark cocoa, it will be more chocolaty than when you use the brand already mentioned. Please note: baking cocoa isn't hot chocolate drink mix!! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe. Happy Baking!
SERVES 16 -20
Ingredients
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup baking cocoa (dutch process or dark cocoa preferably)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4-1 cup boiling water (see note below)
Directions
1
Heat oven to 350°F.2
Grease and flour two 9 inch round baking pans or one 13x9 inch pan.3
In large mixer bowl, stir together dry ingredients.4
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.5
Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.6
Pour into prepared pan.7
Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).8
Cool 10 minutes; remove from pan to wire racks.
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- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: BonnieD Oz
On Nov 23, 2008
Wonderful recipe! Very easy to make. I used applesauce instead of vegetable oil and made both mini cupcakes and a round cake. Thankyou so much for the recipe!
From: Chef #319854
On Nov 22, 2008
Excellent, excellent cake. Moist, tender, not crumbly. I am doing this for a wedding cake in January. The first time I made it, it fell, but I think that I just opened the door too soon. Just don't touch it until you reeeally think that it's done, then check it. This fit two 8x2 round pans just perfectly. Yields 4 and 3/4 Cups of batter, but that's deceiving. The 8x2 pans should take 3.5 cups to fill them once baked, but this recipe rises a lot, and split between those two pans it fits them exactly.
From: Chipfo
On Feb 12, 2006
Loved it, I used a 9 x 13 inch glass pan and had to bake for about 45 minutes before the toothpick came out clean. Once it was cooled I iced with Chocolate Buttercream Frosting Kittencal's Chocolate Buttercream Frosting/Icing and used the full amount of cocoa in the frosting. It is an excellent moist rich cake. Don't let the thinness of the batter scare you, mine was really thin but it baked up beautifully and tastes great, thanks Sue for the recipe!
From: Sandy in Houston
On Sep 25, 2006
I added a cup of chocolate chips to the batter, which melted when I added the boiling water. I made it in a 13x9 pyrex and it had to cook almost 45 minutes. Soon as it came from the oven, I poked holes all over the top and spread a container of premade chocolate frosting. The results was an intensely chocolate flavor in a very rich & moist cake. It was delicious!! I meant to add some instant coffee to the boiling water but I forgot....will try this next time. Thanks Marge, my family loved this cake!
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