No-fail Moist Chocolate Cake

READY IN: 55mins
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. :)

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. 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).
  3. In a large bowl, stir Group One ingredients together and set aside.
  4. In another large bowl, stir Group Two ingredients together.
  5. Stir Group Two (dry ingredients) into Group One.
  6. It is quite a liquidy batter, so do not be alarmed!
  7. Pour batter into prepared pans (fill no more than 2/3 full).
  8. You may have extra batter, if so make a few cupcakes!
  9. Rap baking pans sharply on the counter to release air bubbles.
  10. 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.
  11. Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
  12. For cupcakes, check at 15 minutes.

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