Crazy Dark Chocolate Cake
6
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Found this in Cotton Country Collection by The Monroe Louisiana Junior Charity League that my DB and DSIL gave me for Christmas in 1981. I started using the Hershey's Special Dark Cocoa a few years ago with rave results. Its this chocoholic's dream cake. It is incredibly moist and rich, as well as easy. I use a disposible pan and take this to potlucks all the time. You can also mix in a bowl with the same results. (If you use the frosting recipe make sure you use whole milk, I made the mistake of using skim once and it came out so thin that even twice the amount of sugar would thicken it and it was too sweet after that to eat.I had to scrape it off and add more cocoa.)
- Ready In:
- 55mins
- Yields:
- Units:
Nutrition Information
6
People talking
ingredients
- 3 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄2 cup hershey's special dark cocoa
- 3⁄4 cup vegetable oil
- 1 teaspoon vanilla
- 2 tablespoons cider vinegar
- 2 cups water
- frosting
- 1⁄2 cup butter
- 2⁄3 cup hershey's special dark cocoa
- 3 cups powdered sugar
- 1⁄3 cup whole milk
- 1 teaspoon vanilla
directions
- Sift into an ungreased 9x13" cake pan the flour, sugar, baking soda and cocoa, blend well. Make a well in the middle of the dry ingredients and add the oil, vinegar and vanilla. Pour the water over all the ingredients and mix with a fork untill smooth and well blended, making sure to get into the corners. Bake at 350º for 20 to 25 minutes or until the center springs bake when tapped or a toothpick inserted comes out clean. Cool completely and frost as desired.
- Frosting.
- Melt the butter and stir in the cocoa. Alternating between the two, mix in the milk and powdered sugar. Beat to spreading consistency; adding more milk or sugar as needed. Stir in the vanilla. Makes about 2 cups frosting.
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RECIPE MADE WITH LOVE BY
@greksgirl
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@greksgirl
Contributor
"Found this in Cotton Country Collection by The Monroe Louisiana Junior Charity League that my DB and DSIL gave me for Christmas in 1981. I started using the Hershey's Special Dark Cocoa a few years ago with rave results. Its this chocoholic's dream cake.
It is incredibly moist and rich, as well as easy. I use a disposible pan and take this to potlucks all the time. You can also mix in a bowl with the same results. (If you use the frosting recipe make sure you use whole milk, I made the mistake of using skim once and it came out so thin that even twice the amount of sugar would thicken it and it was too sweet after that to eat.I had to scrape it off and add more cocoa.)"
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This cake is very chocolaty and dense, so much so that it is difficult to eat a normal size piece. Interestingly, it has no eggs in it. It does bake up nicely, but it is gummy to eat, kind of like peanut butter in that it clogs up your throat.
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What a delicious simple cake. It rose beautifully. I was nervous it might stick to the pan, but it came right out. Served with vanilla ice cream for a real treat. Thanks for posting the recipe!
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Meant to review this recipe a long time. I have made this recipe, following the exact instructions, several times and every time has been so tasty, that i have to resist from eating too many slices at one time. Both the cake and the frosting is delicous!! Am going to make this again tonight! :)
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DD (3 yrs) & I made this cake an 8 inch double layer instead of the 13x9 this time but are looking forward to making it again with the mix & bake in one pan method. I used Dutch processed cocoa, but otherwise made as directed. This recipe produces a deliciously moist & fudgy cake. The frosting is easy to make, easy to work with & also has a nice fudgy texture to it. The whole family loved this cake! Thanks so much for sharing, greksgirl! Made & enjoyed for Fall 2009 Pick A Chef. :) You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0
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