No-fail Moist Chocolate Cake

Recipe by Tracy K
READY IN: 55mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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