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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (69g) Recipe makes 20 servings |
||
| Calories 181 | ||
| Calories from Fat 54 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 252mg | 10% | |
| Potassium 93mg | 2% | |
| Total Carbohydrate 31.0g | 10% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 20.8g | ||
| Protein 2.9g | 5% | |
Lynn's Luscious Chocolate Cake
By: Lavender Lynn
Jul 24, 2008
I have been making this recipe for years. It is the moistest chocolate cake ever. It originally came from Hershey's but is adapted to my family.
SERVES 20
Ingredients
- 1 3/4 cups unsifted flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 13 tablespoons cocoa, unsweetened
- 2 cups sugar
- 1 1/2 teaspoons vanilla
- 7 tablespoons canola oil
- 1 cup nonfat milk
- 2 eggs
- 1 teaspoon salt
- 1 cup boiling water
Directions
1
Combine all dry ingredients.2
Put into large mixing bowl with the rest of ingredients except for water.3
Add boiling water and stir. (Don't worry, your batter will not be thick.4
Put into greased 9 x 13, or 2 8inch cake pans that have been greased and floured.5
Bake at 350 degreesF.6
Bake layers for 30-35 minutes.7
Bake 9 x 13 for 35 to 40 minutes.
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- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: **Jubes**
On Aug 9, 2008
Reviewed for Aussie NZ Forum August 08 Recipe Swap Wonderful cake. Quick and easy to make. I'll agree it is a wonderfully moist cake. Nobody would believe how quick and easy it is to make for the wonderful taste and texture of this cake. I love cakes that only use one bowl and dont require electric beaters. We teamed this cake with your Classic Fudge Frosting #262771 for a truely wonderful cake. My family really enjoyed this cake. I used Australian metric measures and a 24cm square cake tin. I'd suggest using a good quality cooking paper to line the base of the tin as the cake did stick a little. Took about 45 minutes in the oven at 180C. A great cake that we will most definitely be enjoying again (perhaps I'll even try it using gluten-free flours next time round ) Photo also being posted.
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