nice flavor, foolproof recipe

Delicious, moist and very chocolaty! I used extra brute cocoa powder, buttermilk and 1 cup brown sugar and 1 cup white sugar. Got 27 cupcakes I filled 3/4 full to bake. Will make again.

A really delicious cake, though next time I would maybe add a few tablespoons more of cocoa, but that is personal preference. Its has just the right amount of sugar where if you add icing its isn't too much. In summary it is very moist cake and has a rich chocolate flavour, and I would recommend trying it out!

This recipe is excellent! I have used it over and over, and I always get rave reviews on the rich flavor of this cake.

Yes, for what it is, this is a 5-Star recipe--but it's not a one-bowl recipe! I'm surprised that no one knows the purpose of the vinegar. It's to sour the milk. You put the vinegar in a glass measuring cup and then fill with milk to to the 1 cup line. Then wait 15 to 25 minutes until the milk shows signs of souring (curdling). This is a time-honored method of inexpensively adding flavor and richness to baked goods. Buttermilk can't match it. I remember years ago, learning to cook in my mother's kitchen and scoffing at her old-timey farm-raised ideas. I used buttermilk instead of soured milk in my dad's favorite Coconut Raisin Cookies and had to listen to him tell how I just couldn't match my mom for making good cookies. I went right back to the sour milk! The Farm Journal Test Kitchens supported my findings, too. The other item I would mention is DON'T FORGET THE VANILLA! No chocolate cake is ever complete without vanilla. Yes, the coffee (I use espresso) brings out the rich, deep flavor notes of the chocolate, but the vanilla highlights the "flowery," sweet notes. To achieve the full depth and range of chocolate flavor, you need the vanilla. Then, when you smother this complex, delicious cake with a sweet frosting, you will have a truly complete chocolate experience. I chop this cake into serving-sized cubes and freeze them in squares of plastic wrap. Perfect treats at a moment's notice! Thank you for this recipe.

This made excellent cupcakes. The recipe made 28 cupcakes and I baked them for 20 minutes exactly. Let sit in the cupcake tins for about 10 minutes and then removed to a baking rack to cool completely. Frosted with the Peanut Butter Frosting from AR and they were a hit at a work potluck! Thanks so much for posting this easy, delicious recipe.

SUPER moist cake. I let it sit overnight before frosting or I think it would have ripped. But so delicious and EASY, it was worth it. Made it with two round cake pans and cooked for 25 min. Yum!

Fantastic cake! Very easy to make and soooo moist! From now on, this is the recipe I will use.

Tasty and good.

I have been married for 20 years and this is the best cake I have ever made. My kids raved that it tastes just like Hostess. I had a carton of sour milk that i didn't want to throw away, so substituted 2 cups of that for the coffee, milk and vinegar. Frosted it with old-fashioned frosting recipe (flour-based) because I didn't have any powdered sugar. Seriously, the best cake I have ever had in my life.