Recipe by Tracy K
This recipe was originally posted on another message board and tweaked by several people there... thanks to Sue B and CM for this great recipe! It makes a super-moist, deeply chocolatey cake that is a no-fail choice for sheet cakes and layer cakes alike. It is just as easy to make as a boxed cake and tastes a million times better.
Top Review by HappyBird
I made this cake for my Dad's Birthday and it is absolutely awesome! I now have 3 more requests for this cake at upcoming parties! LOL! The only thing I did differently to the recipe is that I added 1 cup of chopped pecans to the frosting recipe. I also used sifted self-rising flour and left out the salt in the recipe. :)
- 177.44 ml water
- 236.59 ml buttermilk
- 236.59 ml vegetable oil
- 4 large eggs
- 4.92 ml vanilla
- 177.44 ml cocoa powder
- 473.18 ml sugar
- 473.18 ml flour
- 2.46 ml salt
- 9.85 ml baking soda
Directions See How It's Made
- Preheat oven to 350.
- Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
- In a large bowl, stir Group One ingredients together and set aside.
- In another large bowl, stir Group Two ingredients together.
- Stir Group Two (dry ingredients) into Group One.
- It is quite a liquidy batter, so do not be alarmed!
- Pour batter into prepared pans (fill no more than 2/3 full).
- You may have extra batter, if so make a few cupcakes!
- Rap baking pans sharply on the counter to release air bubbles.
- Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
- Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
- For cupcakes, check at 15 minutes.