I make this with my child, 3 years old. He loves the process and the cake. I use yogurt (comes out better) or milk. I also substituted oil for coconut oil and it came out really nice with a lot of flavour. I find this cake fool proof, quick and tasty.
This is the best quick chocolate cake ever. It's is heaps easy and tastes very nice. Perfect. Thanks for the great recipe.
This cake is super. Easy enough for everyday but moist and choclately enough for a special occasion. I love the fact that it is so delicious, but uses oil instead of butter (I use canola oil instead of vegetable oil). I frost it with Kittencal's Bakery Buttercream Frosting/Icing and it is scarfed up in a flash. I use Pan Release, Professional Pan Coating (Better Than Pam Spray!) to grease a 9 x 13 glass pan and never have a problem with the cake sticking. A definite keeper!
Yum, yum, yum! I loved this cake, I'd give it 10 stars if it was possible. It was so moist and the texture was literally like silk! Like with most recipes, I made some slight modifications; I used egg whites instead of whole eggs, applesauce in place of oil, and I soured skim milk with vinegar. To the boiling water I added just a little bit of instant coffee (1/2-3/4 tsp) because I find it usually helps bring out the flavour of the chocolate. I iced this cake, but it is so moist that I think next time I will try without. Tanks for the wonderful recipe!
Was a great flavored batter. I did the cupcakes route because of the sticking reprted by another reviewer. I filled the cups about 5/6 ths of the way up, baked for twenty minutes. They barely expanded, no batter overflowed. The cupcakes were a little more dense than I expected, and sticky too, but in this case, sticky was good. My grandson loved 'em. In fact, he licked his fingers for a long time. Recipe yeilded 24 cupcakes; going to freze 12 unfrosted and devore the rest. I'm sure they will freeze well. Would recommend this one to any bake sale enthusiast, frosted or not.
So amazingly easy, I have to admit I was a bit skeptical of this cake turning out. I was looking for a cake I could find all the ingredients for and thought I'd give this one a try, I am so delighted I did! I can't find buttermilk, so I added a tablespoon of vinegar to my cup of milk and let it sit for 10 minutes. I used butter instead of oil. The cake turned out perfect, moist and dense with a chocolate flavor. I buttered my pan, but the cake still stuck (must be from all the wonderful brown sugar). Next time I'll butter and flour my pan. Thank you so much for this wonderful recipe!
Ah, superb. This is such a luscious, chocolatey cake, and incredibly easy and quick to make. The brown sugar in this instead of granulated is a great idea and works very well with the chocolate flavour! I used fat-free buttermilk which worked well, although it might have contributed to the slight "fat-free mouth feel" of my cake - but the big taste totally made up for it! I dusted the cake with powdered sugar this time, but will definitely give a luscious vanilla or milk chocolate frosting a try the next time! Thank you for sharing the recipe, HeatherFeather!