Chocolate Cake V Recipe - Allrecipes.com
Chocolate Cake V Recipe
  • READY IN 2 hr

Chocolate Cake V

Recipe by  

"This cake is easy to make and it tastes great."

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Ingredients Edit and Save

Original recipe makes 2 - 9x13 inch pans Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, dissolve the cocoa in the hot coffee; set aside. Sift together the flour, baking soda, baking powder and salt. Set aside.
  2. In a large bowl, combine the sugar, oil, eggs and vanilla. Beat in the flour mixture alternately with the cocoa mixture. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2006

I tried this cuz I wanted to use up some leftover brewed coffee (thanks allrecipes for your ingredient search section). Also I happened to have all the ingredients this recipe calls for. I goofed following the directions since I was trying to hurry. I put the sugar in with the flour, etc. and I did not sift but stirred with a wire whisk. I'm glad it still came out good. Also in my oven it only needed to bake 30 min. Even then it looked a little dry, but it was very light, not at all dry on the inside. It cut beautifully. On my 1st bite of the warm cake, I thought it might need to be sweeter but I changed my mind as I finished eating it, after all I was enjoying it without icing. I will make this again since it was good, easy and forgiving of my mistakes. Also I'm eager to try it with semi-sweet chocolate chips added!

 
Most Helpful Critical Review
Nov 01, 2010

Easy to mix up and the flavor is good. However, while I wouldn't go so far as to say the cake is dry, it isn't as moist a chocolate cake as it could or should be. I used a half recipe, for cupcakes, and was very careful with the baking time so as not to overbake. A good blob of "White Cake Frosting II" helped mitigate the dryness.

 

30 Ratings

Apr 12, 2003

This cake was really great. I used a bavarian cream filling and chocolate butter frosting. It was a great hit at my family function. I will be making this cake for years to come. Thank you, Julia

 
Jan 22, 2008

I made this for someone who has a milk allergy in the family and it was really good! Moist and I didn't miss the milk! I halved this recipe and made two 9 inch cakes.

 
Sep 28, 2008

This cake is awesome! I'm not a professional baker, but I bake on the side and I use this recipe for a base of a number of chocolate cake orders. I NEVER use the coffee in this recipe as I like the classic moist Devil's food cake taste. I just add hot water. The photo I submitted is actually this recipe made low sugar using the Splenda brand for baking called "Splenda Sugar", it is a blend of Splenda and sugar and is heavy like sugar. I'm a diabetic and it made for a FABULOUS 30th birthday cake for me--everyone swore up and down I bought it. But I used my own low sugar chocolate frosting recipe and paired with this cake was...Devil's food cake HEAVEN! I absolutely recommend this recipe! I make it all the time!

 
Apr 12, 2003

Very good and moist chocolate cake. Made for a kid's party and they gobbled it up. Will make again. Thanks

 
Mar 02, 2009

I was thrilled to see this recipe as I had lost the one my mother gave to me. She was baking this cake 60 years ago and so much better than other chocolate cakes.

 
Apr 27, 2010

I don't know what I did wrong, but this cake took forever to cook. When I thought it was done it wasn't. It was very dense and dark in color. Not going to try again.

 

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Nutrition

  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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