By Mysterygirl on May 31, 2002
Photo by Dine & Dish
Photo by Dine & Dish
"This is my favorite chocolate cake. No fuss, no mess and very moist. Back in the early days when it was paycheck to paycheck, this simple dessert made it into his lunchbox many a day because it was cheap and simple. No eggs, no milk."
Serving Size: 1 (94 g)
Servings Per Recipe: 10
"Wonderfully moist, rich cake. My only problem with it was my own fault. I decided to modify and use round cake pans to try and make a layer cake, and this cake is too moist to remove from a pan!"
"An excellent snack cake! Deliciously moist and flavorful! So easy to prepare using only one pan, no mess to clean up! I think I will only use a powdered sugar to top. So flavorful, it needs no icing! Would be great served with a scoop of ice cream! Thanks for this one, Mysterygirl!"
"WOW! I just made this cake. i am 8 weeks PG and have a cake craving so I went for this. REALLY REALLY GOOD and SO MOIST!!! I didn't add frosting and its YUMMY. Definatly better then the boxed mixes, and NO eggs and milk is nice too!!! AWESOME!!!"
"What else can I say that hasn't been said above? I put peanut butter icing on top - deeelicious! The only thing I'm thinking now is that I'll make cupcakes out of the batter, and put icing in the middle of those cupcakes....hmmmm! Thanx Mysterygirl"
"really fantastic recipe, the only thing i did different was that I added 1tsp of powdered coffee in the water .It turned out great!!! thank you so much!"
"Cake is okay. I found that with all of the buzz floating around about it I was expecting something more. Tasted like a store-bought Betty Crocker cake to me. Didn't stop me from eating it though."
"Excellent! As easy as a box mix without the box mix "fake" taste that comes with all those added chemicals. I will make this again for sure! I did add a tsp of instant coffee to the liquids because it is supposed to intensify the chocolate flavor."
"I'm lactose intolerant and this recipe was a godsend. I like chocolate cake as much as the next person and this recipe definitely delivered! I'm now using the recipe again to make a birthday cake for my husband. It's so easy to make my girls (3 and 6) can help me. Thanks."
"Made it twice, the second time my 9x13 was reserved for a pork chop recipe and I scaled back the quantities to use an 8x8 pan came out even better and with a chocolate frosting my friends went crazy and are asking when I am going to make it again.At first glance the recipe appears a little strange but if you are not adventurous cooking is boring Thanks mystery girl"
"Aaahhh, the PERFECT answer for nagging chocolate cravings! Thank you Mysterygirl!!! You've given me a wonderful new reason to pile on the pounds... I mean, it's chocolate! Normal people don't say "No!" to that! :-) I halved the recipe because I didn't have enough flour, but it still took 25 minutes to bake in a 6" non-stick square pan. The cake is wonderfully moist and personally I don't think it needs any frosting at all!"
"Wow, great cake - rich and moist and so much better than a mix! It was so easy, even for a baking challanged person like me. It didn't need frosting which saves a ton of calories. This will be my standard cake from now on."
"Well, MG, you can add me to the list of big fans of your cake recipe! What a neat and easy chocolaty delight this turned out to be! I topped it with my old stand-by Fudge icing, and YUM! Tis a winner, for sure! LC"
"this was so good,better than good super easy and so moist thankyou"
"I made this the other night and it is wondeful. So easy all in one pan with little clean up my kind of cooking. I sprinkled powdered sugar on it instead of icing. Everyone loved it, I will be making this again."
"Mysterygirl, this is "da bomb"...no eggs, whowoodathunkit? I needed a quick recipe and this fit the bill, I did not frost it and it was still semi warm when I served it, truly a great hit, thanks for posting!"
"Just as good as the old fashioned coffee/egg/milk moist chocolate cake recipes. The changes I made were to cut the flour to 1 1/2 cups and add about a tablespoon of instant coffee to the liquids. I also sprayed the entire pan lightly with pam, lined the bottom with fitted parchment paper, and then gave another quick spray of pam. I let the cake sit about 10 minutes after coming out of the oven, inverted it onto a plastic flexible cutting board, and then easily peeled off the parchment. I frost with a buttercream frosting consisting of 1 stick of butter, 2 cups of powdered sugar, and a few tablespoons of milk (I usually double the frosting recipe). Nothing but rave reviews. This is a keeper."
"so easy! I used 1 cup of milk 1/2 cup water. It's like hot chocolate made with water and hot chocolate made with milk -- you can't compare!"
"This was so easy it was great! I had a large amount of hot chocolate mix that I needed to use up, so I substituted the 1 1/2 c sugar and 1/2 c cocoa for 2 c hot chocolate mix. Worked great. Thanks!"
"Tried this cake 3 times, once with olive oil as that was all I had, which was a little odd but nice, once with vegetable oil but that tasted a little fatty for my tastes, and once with apple sauce instead of oil, which was rather nice. I'll be using apple sauce from now on, and this will be a regular dessert in my house :D"
"What I did was to line my pan with foil so I could remove the cake without damaging it because having read the previous reviews, I anticipated that the cake would turn out very moist, and it really was. Moist and delicious. Again, taking a cue from a past review, I added 1 tsp of coffee to the water for a deeper chocolate taste. When the cake was done, I sprinkled chocolate rice on top of one half, and white chocolate chips on the other. Thank you for posting. Loved the cake."