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One Bowl Chocolate Cake II

By: J Edin

"This is our family chocolate cake. It is the best and easiest I have ever seen."

Rate/Review | Read Reviews (51)

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Servings (Help)

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Original Recipe Yield 1 9x13 inch pan

Ingredients

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk

Directions

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 medium bowl, cream together the sugar and butter until smooth. Stir in the eggs and vanilla. Gradually mix in the dry ingredients, alternately with the milk. Once all of the ingredients have been incorporated, mix on high speed of an electric mixer for 2 to 3 minutes. Pour batter into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.

Nutritional Information

Amount Per Serving Calories: 134 | Total Fat: 4.9g | Cholesterol: 29mg Powered by ESHA Nutrient Database

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Reviewed on Aug. 19, 2007 by SugarKitty

very good and easy to make... i used half as much sugar as called for b/c i read somewhere you...

Reviewed on Jun. 10, 2007 by 2PUPPIES2

The only thing that I changed about this recipe is that I made cupcakes instead of a normal...

Reviewed on May 27, 2008 by LaMiaItalia

this cake is super good!!! soooo soft!! I will for sure KEEP this recipe :) YUMMY

Reviewed on Aug. 29, 2002 by GAY ALCORN

We've now made this twice. It's very easy, moist and delicious, great kids birthday cake. It...

Reviewed on Sep. 11, 2009 by Jacqueline

I followed the recipe but only reduced the sugar content. It tasted exactly how i wanted - not...

Reviewed on Aug. 5, 2009 by katherineb

So easy and so delicious! I use whole wheat flour with this recipe. I think the whole wheat...

Reviewed on Mar. 17, 2008 by Kim

Very moist in the center, the edges were a little dry but I think I baked it too long (my...

Reviewed on Apr. 15, 2007 by Andrea F

This cake is very good. I have used it quite often. I ice it with buttercream and then covere...

Reviewed on Jul. 12, 2011 by naples34102

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Nothing unusual, different or weird about this recipe, which is just what I wanted. This is a...

Reviewed on Apr. 3, 2010 by 82carly

EXCELLENT cake, I used cake flour, and added an extra egg, 1/4 c oil, and 1/2 c sour cream

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