Homemade Chocolate Sheet Cake

This is by far the best chocolate cake ever. This has to be the EASIEST SCRATCH cake recipe I have ever made. And, it is so moist and chocolately. My mom makes this cake all the time for almost every occassion (by request usually). Try it, you'll love it. Way better than a box cake. Makes 1 sheet cake or one 10" x 2" round cake or 24 cupcakes using 1/3 cup batter per cupcake tin. Batter makes 6 cups

• Ready In: 45 mins
• Serves: 24
• Yields: 1 cake

Ingredients

• 3  cups flour
• 1 1⁄2 cups sugar
• 1  cup  unsweetened cocoa
• 2  teaspoons salt
• 4  eggs
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 2  cups  sour milk or 2  cups buttermilk
• 1 1⁄3 cups  oil
• 2  teaspoons vanilla

Directions

1. Preheat oven to 350 degrees.
2. Prepare cake pans with Crisco and lightly dust with flour. I prefer the Wilton Quick Release product instead of the traditional Crisco/Flour prep.
3. I prefer to make my own sour milk. I think the vinegar does something to the recipe and makes it more moist or something. To do so, in a glass measuring cup, add 2 tbs of distilled vinegar then add your milk (I used skim milk) and measure to 2 cups. Whisk, and let stand for 20 minutes. I whisk again before adding it to my mixing bowl.
4. Put all ingredients into a mixing bowl. With the PADDLE attachment, mix together for 2 minutes. Scrape down the side and bottom of the bowl to ensure all ingredients are mixed well.
5. FOR SHEET CAKES: Pour into your pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it, or use the Wilton's baking guide.
6. FOR ROUND CAKES: Pour into your prepared pan, bake for 35-40 minutes or use the Wilton's baking guide, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).
7. FOR CUPCAKES: Pour into tins, bake for approximately 18 minutes or until a toothpick inserted into the center of the cupcake comes out with moist crumbs on it (not gooey uncooked batter).
8. For a deeper, richer chocolate taste, reduce the buttermilk by 1/4 cup and replace it with a 1/4 cup of brewed coffee. I personally think with 1 cup of cocoa, the recipe already has a rich chocolate taste.
9. I like to experiment with the extracts. If making a filling such as raspberry, replace the vanilla with raspberry extract. Experiment with different flavors and combinations for a different taste. Chocolate cake with a hint of orange flavoring is to die for.