BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
DEVILISHLY MOIST CHOCOLATE CAKE
Make and share this Devilishly Moist Chocolate Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 1 nine-inch cake
Number Of Ingredients 11
Steps:
- Position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
- Add the sugar, and using the paddle attachment, mix at low speed until blended.
- Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
- In a small bowl, whisk together the eggs until blended.
- Whisk in the milk and vanilla extract until blended.
- With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed.
- Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
- Pour batter into cake pan.
- Bake for 45-55 minutes, until a pick comes out clean.
- Cool in the pan on a wire rack for 20 minutes.
- Invert cake onto the wire rack and cool completely.
- Frost as desired.
Nutrition Facts : Calories 2905.2, Fat 95.2, SaturatedFat 15.6, Cholesterol 380.1, Sodium 1869.5, Carbohydrate 504.9, Fiber 25.9, Sugar 339.9, Protein 45
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