Double Chocolate Cake I Recipe -
Double Chocolate Cake I Recipe

Double Chocolate Cake I

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"This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat."

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Ingredients Edit and Save

Original recipe makes 2 -8 or 9 inch round cakes Change Servings


  1. Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
  2. Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
  3. Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
  4. Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

This was a really good chocolate cake, very moist and delicious. My whole family loved it.

Most Helpful Critical Review
Oct 23, 2008

Ladies BEWARE!!! I followed this recipe to the T! I ended up with a oven full of spill over chocolate cake and smoke detectors blaring at midnight. This is the LAST time I get a recipe off line. Use your best judgement!


29 Ratings

Mar 22, 2008

This cake recipe was awful. The cake was red with brown chunks throughout batter. The cake was chewy and it did not taste like chocolate cake. It tasted like red spotted vanilla cake. Don't waste your time with this recipe.

Jul 13, 2009

I added a 1/2 cup of cocoa powder to this recipe and it turned out great. For those of you who had problems with the chocolate clumping up, make sure all of your ingredients are room temp and you will have no problems.

Nov 10, 2007

Very easy to make and tasted great! Though I recommend going a little heavier on the chocolate if you're looking for that "decadent" chocolate flavor. I will use this recipe again.

Apr 18, 2008

Im only giving this recipe 4 stars because of the taste. It is rather good not to sweet, not to choclatey, which brings me to wonder where the "double" chocolate cake name comes from. However I would like to note this recipe is a "gummy/sticky" cake. when cooling it on the racks it stuck to them rather badly because of the sticky texture. And for anyone who owns a train cake mold for their little train lover, I will suggest this recipe, however do not fill over 3/4 full as it will rise to much, giving a fluffy bottom to your little train :) ALL AROUND 4 STARS THOUGH!!!

Oct 15, 2009

I do not care for a dark chocolate cake so this was great. Also, one of the best one bowl cakes I have found - most of them use shortening. Another plus for this cake is that it does not use too much baking soda. Please, please have all your ingredients at room temperature otherwise you will have lumps of butter and chocolate. I do empathize with newer bakers because they probably did not realize that this is an absolute necessity (especially for one bowl cakes). This cake does work!!!

Apr 22, 2009

This was just okay. I made these in cupcake form instead of the cake. I took them out and the middles totally fell. Even after letting them cool for about an hour, I couldn't frost them without them falling apart. Although their appearance was a disaster, they were pretty good.


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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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