Wet Chocolate Cake / Cupcakes

READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Mix together dry ingredients.
  • Mix in all wet ingredients and blend on medium speed until smooth. (Batter will be very runny).
  • Pour into ungreased 13x9 pan or 2 9x9 pans or cupcake tins.
  • Bake for approximately 35 to 40 minutes for 13x9 pan.
  • 20 to 25 minutes for 9x9 pans.
  • 25 to 30 minutes for cupcakes.
  • Note: You will know the cake is done when you can insert a toothpick and it comes out clean. Sometimes with the 13x9 pan, I take it out when it's still a little squishy in the middle. It will finish baking while it cools.
  • This cake is VERY moist, so don't over bake it!
  • Frosting options from zaar:.
  • Recipe #33520.
  • Recipe #103762 (I use the coffee frosting from this recipe - it's always a big hit).
  • You can just make the peanut butter frosting recipe with no peanut butter and it will just be a plain butter cream frosting if you wish.
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