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One Bowl Chocolate Cake I


"The easiest chocolate cake in the world, and minimal cleanup!"
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servings 157 cals
Original recipe yields 24 servings (2 - 9 inch round pans)


  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
  2. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.
  3. Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 121
  1. 137 Ratings

Most helpful positive review

Note: if your deciding between this recipe and one bowl chocolate cake III, they are exactly the same. I gave it 4 stars because I wasn't very impressed when I made it, but as someone else menti...

Most helpful critical review

This began bad I had this liquidy batter when I put the water in the batter . I was practically too scared to put it in the oven hoping it wont leak! I added another cup of flour and replaced th...

Most helpful
Most positive
Least positive

Note: if your deciding between this recipe and one bowl chocolate cake III, they are exactly the same. I gave it 4 stars because I wasn't very impressed when I made it, but as someone else menti...

This is actually Hershey's "Perfectly Chocolate" chocolate cake and I only realized it after making it the second time using this recipe. I think the trick to the cake is watching your oven temp...

Good basic chocolate cake mix. I followed the mix directions exactly, but I made cupcakes instead. 24 cupcakes took 16 minutes at 350 in my oven (which tends to cook a little slow). I ran out...

Reliable deep, dark chocolate cake. Moist and dense - but to my liking almost too dense. Unlike some other chocolate cake recipes, this is not temperamental, so you can bake this cake confiden...

This is a fantastic cake. I found it, too, on the back of the Hershey's cocoa box, but (this is cool) if you 1/2 the recipe, use buttermilk instead of milk, put it in a 8x8 or larger corningwar...

I used buttermilk instead of regular milk and melted butter in place of the vegetable oil. Other than that, I followed the recipe exact. I used a large 9x13 pan and when I checked my cake at exa...

i forgot the boiling water!!!!! after putting the batter into the oven i realized i left out the boiling water!!! shocker was really delicious even without but a bit dry. i won't hol...

A wonderful moist chocolate cake. I made one for family last night and there were no leftovers. They requested another one tonight! I used a 13x9x2 glass baking dish and baked it for about 50...

This is my new chocolate cake recipe! It was fabulous - better than the bakery I usually use for birthday cakes. I couldn't get to the bakery, so I used this recipe and a yellow cake recipe and ...