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Extreme Chocolate Cake

Reviewed: Sep. 12, 2013
This cake is amazing. I used my stand mixer and blended the dry ingredients first, measuring the flour the right way. While it was still running I added the oil and milk first, then eggs and let it run on medium high for quite a few minutes. When I measured out the water, I added a bit before microwaving. As it steamed out when boiling it came down to a cup. I turned off the mixer and poured in the water then mixed on the lowest setting for 30 seconds and then medium low for another 30 seconds. Since I only have 1 round cake pan I used a pie pan for the second pan. My 5 year old insisted we add some chocolate chips so we sprinkled a handful on top right before baking. Since I have a tiny oven I put one on the top shelf and another on the bottom, baking for 17 minutes and then switching for another 15. They came out perfectly. Next time I will try using coffee instead of water like one reviewer suggested. I would like to see if it would work with a substitute for the eggs, so we can lick the beaters and not waste any chocolate. The color was very dark, the texture was fluffy and moist, and we ate half of it before we had a chance to make the frosting. Super yummy and easy! I will make this cake again and again.
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