Two Bowl Cake

Two Bowl Cake

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"I don't remember when I got this recipe, but it has been a favorite for years. It's quick, easy and makes a moist cake that keeps well."
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servings 180 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 202 mg
  • 8%

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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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the flour, sugar, cocoa, soda, and salt--stir to mix well.
  3. In a large bowl combine water, oil, vinegar, and vanilla. Dump the dry ingredients into the water mixture and stir with a fork until smooth. DO NOT BEAT. Pour batter into an UNGREASED 9x13 inch pan.
  4. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.


  1. 38 Ratings

Most helpful positive review

this is a geat birthday cake I also vary it by substituting the cocoa with corn starch and adding a different flavouring like strawberry or orange yummy evry time:)

Most helpful critical review

The chocolate cake was fine, but it was IMPOSSIBLE to remove from the ungreased pan. I made it into a trifle.

this is a geat birthday cake I also vary it by substituting the cocoa with corn starch and adding a different flavouring like strawberry or orange yummy evry time:)

This is a great recipe for me, since it is vegan as well as soy-free (we know some highly allergic kids). I found it very moist and mild in flavour. I substituted a cup of white sugar with brown...

I made this cake following one reviewer's suggestion of omitting cocoa, using white and brown sugar and adding lemon. It was DELICIOUS! Here's a hint for feeding it to your family: don't tell ...

Holy Smokes! I wanted to bake a simple, yet delicious cake and this is the recipe to do it with! Not only do you not need eggs or milk but it comes together nicely and it tastes good. I will add...

This was a great cake. I followed the recipe exactly. I'm really not a chocolate cake person, but this was excellent! My husband loved it too! I made some frosting for it, but it was so moist ...

thank you for a great recipe.i have kids with allergies to eggs and nuts and i finally found an egg-free recipe that works. i definitely will use this again.

I found this receipe when I started to learn how to bake. It is so easy, you don't need butter, you only need cooking oil. The cake is ready after you dump the dry ingredients to the wet o...

This is probably the tastiest, easiest egg free cake I've made. I used this recipe for cupcakes for my nephew's birthday party and they were a hit with all the kids.

Very moist and easy. Looked wonderful, was told it tastes almost like texas sheet cake. I would make it again!

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