Made a double batch, thinking I'd need it to make the giant cupcake cake I planned for my daughter's birthday (which required 6 cups of batter). Well, no need to double - I ended up with the giant cupcake, a dozen regular sized cupcakes, two dozen mini cupcakes, and a 8x8 square cake. Doesn't bother me a bit - never enough chocolate cake! I made it with Ruddy Red Cocoa which is 24% fat as opposed to regular cocoa (12%). Fabulous. Very moist. TIP: Fill only 2/3 of the way in your baking pan, whatever shape you choose - it rises beautifully. I filled my large cupcakes too high and they overflowed the cups and sank in the middle. My fault. I added Raspberry Jam Buttercream for a fabulously decadent dessert! http://www.food.com/recipe/raspberry-jam-buttercream-426448
This is the BEST chocolate cake I have ever made!! It was moist and easy to make. I was a bit thrown off with adding the water to the recipe but it turned out GREAT!!! I baked it for Christmas and I have a household of chocolate lovers. Will be adding to my permanent recipe box.
This is the best chocolate cake recipe ever. I made cupcakes and froze them. The came out of the freezer just as tasty and moist as the went in. (of course I tasted them first) No other chocolate cake recipe for me from now on.
This cake is sooooo good! I've made it several times now and it's always perfect.
Husband followed recipe to a tee, except we didn't have vegetable oil on hand. We used pureed pumpkin instead. Turned out deliciously moist, but with good firm structure. Thank you for a simple and tasty recipe!
Okay- This was absolutely amazing! I made it for my sons birthday two weeks ago and now am making it for my daughter's birthday because she requested it. I was tempted to substitute coffee for the water- but it was SO good just as the recipe was written that I did not. I used the new Hershey's special dark cocoa- Truly the best chocolate cake recipe out there in my opinion! 5 stars + Thanks Marg!
I found the flavor very good, but I made cupcakes with paper wrappers and they would not peel off. If I make this again I'm making sure to use a non-stick metal pan only.
I have made this cake for years. The recipe is actually on the Hershey's can... Hershey's Deep Dark Chocolate Cake... Its always been my go to chocolate cake.
Just wanted to let everyone know, I have made this recipe many times and it's EXCELLENT and so so easy. I just made it and forgot the oil all together. FYI---- it was still absolutely tasty. I could tell it wasn't quite as moist, but for those who want to cut the fat a little......it was still good!!!