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One Bowl Chocolate Cake III
SUBMITTED BY:
shirleyo
PHOTO BY:
sarah
"This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting."
RECIPE RATING:
Read Reviews
(360)
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Original recipe yield 2 - 9 inch round cake layers
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
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REVIEWS
Reviewed on Oct. 12, 2007 by
April
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April
Oct. 12, 2007
This recipe is exactly, word for word, the chocolate cake recipe off the back of the Hershey's cocoa can. How do people get away with posting other recipes as their own?
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56 users found this review helpful
This recipe is exactly, word for word, the chocolate cake recipe off the back of the Hershey's...
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Reviewed on Aug. 2, 2007 by
Lonna Brown
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Lonna Brown
Aug. 2, 2007
I couldn't ask for any better! I used a 9x13 pan and baked it for 40 minutes. I just made this for the 2nd time and this time I upped the cocoa to 1 cup... I'm REALLY glad I did! The cake is great with the amount called for, but after trying more to see the difference, I definitely think 1 cup is the magic amount. If I could give it more than 5 stars, I would. I used the "Buttercream Icing" recipe (pictured) from Sharon on this website. Incredible together!
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17 users found this review helpful
I couldn't ask for any better! I used a 9x13 pan and baked it for 40 minutes. I just made this...
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Reviewed on Jun. 6, 2007 by roweena
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roweena
Jun. 6, 2007
Absolutely delicious and so EASY to make! We made this for a birthday party just last weekend and made another one last night for ourselves. Perfect with some whipped topping, we added a 1/2 cup of mini chocolate chips to make it even more chocolatey! If you do this, make sure to sprinkle it on top of the batter AFTER you have poured it into the baking pan, let them just sit on the top. Since the batter is thin, mixing them in will cause them to sink to the bottom and stick to the pan as you try to get the cake out.
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12 users found this review helpful
Absolutely delicious and so EASY to make! We made this for a birthday party just last weekend...
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Reviewed on Feb. 27, 2007 by
shmoopy23
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shmoopy23
Feb. 27, 2007
this recipe is very good. but i used the batter to make cupcakes and they were delicious! i was surprised at how moist they were. everybody loved them. i suggest that when you put in the cocoa powder, it's good to sift it then there are no lumps and the batter is smooth. also i did not put the full cup of water, i think it made the batter too thin. the next time i'm going to try it in the cake form.
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11 users found this review helpful
this recipe is very good. but i used the batter to make cupcakes and they were delicious! i...
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Reviewed on Jan. 29, 2006 by
shadykt2
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shadykt2
Jan. 29, 2006
This recipe is awesome but remember it will only come out as great as the ingredients you use. I used Hershey's cocoa powder because that's what I had on hand but I would recommend using the highest quality cocoa you can afford! The batter IS really thin, I am SO glad that the recipe included that warning because I woulld have thought I did something wrong. Don't worry!
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11 users found this review helpful
This recipe is awesome but remember it will only come out as great as the ingredients you use....
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Reviewed on Oct. 13, 2006 by
DONNA JEAN
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DONNA JEAN
Oct. 13, 2006
This is the exact recipe that is on the back of the Hershey Cocoa can. I have been using this same recipe for years! So much better than a box mix!
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9 users found this review helpful
This is the exact recipe that is on the back of the Hershey Cocoa can. I have been using this...
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Reviewed on Jan. 11, 2006 by nicole p.
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nicole p.
Jan. 11, 2006
This was an extremely easy and low mess cake recipe. I needed something fast, that was homemade, for my son's birthday. I made this recipe into 24 cupcakes (instead of a cake) for a group of preschoolers. I frosted it with chocolate frosting and they tasted delicious. The cake was moist and yummy. I would make it again.
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8 users found this review helpful
This was an extremely easy and low mess cake recipe. I needed something fast, that was...
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Reviewed on Feb. 25, 2008 by
AUSSIEMUM1
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AUSSIEMUM1
Feb. 25, 2008
This cake will be printed out as my new basic chocolate cake. Everything about it was nice, I did add a teaspoon of instant coffee to the boiling water and the batter was thin. Baked up perfect - I did line the tin and use oil spray. Tastes better than some expensive box mixes. Wasn't overly moist either, just not dry at all. Thanks. UPDATE: Up the amount of cocoa to 1 cup and make sure it's the best quality. I use a European brand. You can use melted butter if you run out of oil. You can use whipped cream, cocoa powder and icing sugar for a great icing.
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7 users found this review helpful
This cake will be printed out as my new basic chocolate cake. Everything about it was nice, I...
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Reviewed on Mar. 15, 2007 by
Allison
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Allison
Mar. 15, 2007
My original review was 4 stars because I tried the cake only a few hours after baking. The cake alone was OK but had a strong baking soda taste. I used a can of dunkin hines vanilla frosting and with this the cake was good. However, after mellowing in the fridge for a day or two this cake was insanely good! As good as any store bought or boxed mix. Bottom line: Make the cake a day in advance and let it mellow in the fridge overnight. I see no need to buy another boxed mix again. Thanks for a great recipe. Oh, and yes, after the water step it will be very soupy but it will turn out perfect :D
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7 users found this review helpful
My original review was 4 stars because I tried the cake only a few hours after baking. The...
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Reviewed on Feb. 17, 2007 by NJONG
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NJONG
Feb. 17, 2007
One of the best cake recipes your ever going to find. Been cooking cakes for over ten years this recipe is easy, moist,texture and elasticity is perfect for chocolate cake. The type of cocoa is crucial. I've cooked it twice, first time used a dark cocoa it was good but the dark chocolate enhanced the salt so it tasted a tad salty. So next time if using a dark cocoa will omit the salt. Second time, used good quality standard cocoa and came out great. Also used a diluted espresso instead of plain water. Also glad the writer noted the runniness of the mix abit worrying at first. Excellent recipe.
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7 users found this review helpful
One of the best cake recipes your ever going to find. Been cooking cakes for over ten years...
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