Total Time
45mins
Prep 10 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

  1. Combine all ingredients (except frosting) in one mixing bowl adding boiling water last.
  2. Pour into a greased and floured 9x13 inch pan.
  3. Bake in a 375-degree oven for 30-35 minutes.
  4. Frost when cool.
  5. NOTE: This can also be baked in 2 (8 or 9 inch) round pans or 2 (8 inch) square pans.
  6. It will also make about 32 cupcakes.

Reviews

Most Helpful

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

kiwi weezie July 07, 2009

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!

dHomemaker May 01, 2009

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.

Deb New January 28, 2003

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