Total Time
1hr
Prep 10 mins
Cook 50 mins

I found this recipe in a Family Circle book. It is probably one of the easiest, most moist chocolate cakes I've made. It was a huge hit with the nieces and nephew (and the aunt & uncle). I hope it works as well for you!

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Grease a deepish normal sized cake tin (square or round is fine).
  3. Place cocoa in a small bowl and gradually stir in boiling water with a fork until relatively smooth. Set aside to cool.
  4. Use electric beaters to beat the butter, sugar and vanilla until pale and creamy.
  5. Add eggs one at a time, beat well after each.
  6. Beat in cocoa mixture on a low speed.
  7. Use a large metal spoon to fold in the flour, then the milk.
  8. Spoon mixture into prepared tin and smooth the surface.
  9. Bake in oven for about 55-60 minutes (check at 50 minute mark--don't over cook this cake!).
  10. Leave cake for 5 minutes after it comes out of the oven before you turn it out onto the cooling rack.

Reviews

(1)
Most Helpful

A VERY NICE, MOIST CAKE that really doesn't need a topping, although I did serve it with some frozen vanilla yogurt AND a little drizzle of chocolate syrup ~ Although another time I'd like to add a little bit of butterscotch or even strawberry syrup! [Tagged, made & reviewed for one of my adopted Joeys in the Aus/NZ Special Recipe Swap #19]

Sydney Mike August 12, 2008

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