Moist Chocolate Cake
"This has been a family favorite for as long as I can remember. It was the first recipe that I made as a child. This cake is so moist and heavy, and has a heavenly chocolate smell."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
12-15
ingredients
- 2 cups flour
- 2 cups sugar
- 1⁄2 cup cocoa powder
- 2 teaspoons baking soda
- 1 cup vegetable oil
- 1 cup buttermilk (can substitute 1 cup sweet milk plus 1 tsp baking soda)
- 1 teaspoon vanilla
- 2 eggs
- 1 cup boiling water
- 1 can your favorite frosting
directions
- Combine all ingredients (except frosting) in one mixing bowl adding boiling water last.
- Pour into a greased and floured 9x13 inch pan.
- Bake in a 375-degree oven for 30-35 minutes.
- Frost when cool.
- NOTE: This can also be baked in 2 (8 or 9 inch) round pans or 2 (8 inch) square pans.
- It will also make about 32 cupcakes.
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Reviews
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Positively the most delicious moist chocolate cakes l have ever tried and l dont eat chocolate or cake!! lol lt never lasts long once iced.. l did a chocolate/gnash icing (choc/cream) topped with chocolate buttons... Triple chocolate!!! for a function and sure could have done with another one handy! lol just brilliant this recipe!! so glad l tried this one -
wow, light and moist.. finally found this recipe after a few failed attempts. definitely a keeper. my friends all love it, most especially my 3-year old.. i used choco buttercream frosting, and it was just a blast! thanks for sharing!
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As instructed, I substituted the sweetened condensed milk plus soda for the buttermilk, and while this recipe says it will go in 2 rounds, it overflowed out of 2 9-inch rounds on the first try. On the second, I put it in a Bundt pan AND a 8-inch square (there was enough batter to fill both up to 2/3's full), and it looked like it was rising nicely, only to collapse upon taking it out of the oven! However, despite all this, I served the sad looking flat round cake to friends, who loved its moist denseness akin to a brownie. I doubt I make it again, though, because it's so troublesome.
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in addition to my earlier post....I used a buttercream frosting before the coconut. I also took the two pans out at 27 min.. -
Fantastic cake. Made half recipe (used 2 tbsp cocoa). Came out very well. Take care when turning out from tin and preferably line tin as it is very moist.
see 7 more reviews
Tweaks
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As instructed, I substituted the sweetened condensed milk plus soda for the buttermilk, and while this recipe says it will go in 2 rounds, it overflowed out of 2 9-inch rounds on the first try. On the second, I put it in a Bundt pan AND a 8-inch square (there was enough batter to fill both up to 2/3's full), and it looked like it was rising nicely, only to collapse upon taking it out of the oven! However, despite all this, I served the sad looking flat round cake to friends, who loved its moist denseness akin to a brownie. I doubt I make it again, though, because it's so troublesome.
RECIPE SUBMITTED BY
I live on the beautiful Central Coast of California. I am a 46 year old single mom and student (I got my AA degree in business management May 05).
I used to love to cook and try new recipes that is until my kids got to the point of...YUCK! I'm not eating that! Thank goodness they are growing up and willing to try new things now, so I am once again trying out new recipes.
I love to collect recipes and Recipezaar has made it so easy and paper free!!! (*cringes* and thinks of the drawers full little pieces of paper with recipes on them) My favorite cookbook is my mom's old (1930's) Better Homes and Gardens Cookbook. Followed closely by the "______ the Beautiful" series, of which California the Beautiful (of course) is tops on that list.
