Recipe by Denise Nelson
"This is a delicious moist and light chocolate cake. Everyone that's tasted it has had to have the recipe!"
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unsweetened cocoa powder
I baked this in cupcake form and they came up round and crisp at the top, moist and fluffy in the middle. They're just as good, if not better the next day. My guests couldn't stop eating them!
Okay, the frosting made the very top of the cake taste good, but the rest of the cake was dry, crumbly, and could not possibly be served to a guest. I keep re-reading the recipe, to see if I did something wrong, considering the previous review, but I followed it to a tee, and generally have excellent success with cakes.
This is a wonderfully tasting, moist and delicious chocolate cake. My entire family raved about this cake. I did a couple of things different- used all butter (no shortening) and used all purpose flour instead of self-rising flour. Next time I will only use half of the frosting... I love frosting, but this cake didn't need that much. I might even try a sprinkle of powdered sugar on top instead of frosting all together.
This recipe came out great, and I am not a baker at all! The only thing I did differently was add more cocoa powder to the icing.
Made this tonight in a 9X13 pan and followed recipe exactly. It is just right...moist and light crumb. Had to use AP flour w/baking powder + salt as I don't keep SR flour. This cake would be fine with only a powdered sugar dusting as topping but I went ahead and used the Vanilla-Chocolate Powdered Sugar Frosting from this site. I've eaten two large squares of cake already which I really have no business doing. But it is soooo good!!! This will be my go-to chocolate cake recipe from now on. Thank you for sharing, Denise. Photo doesn't do it justice.
Very moist and delicious, i made it and it was GREAT!!!
I'm really rather torn on how to review this recipe. I'm sitting here with a mess of a cake, but the mess tastes delicious! I followed the recipe exactly with the exception of splitting the batter between two 9 inch cake pans. When I went to flip the cakes out of their pans, everything went south! The cakes completely fell apart, and I'm left with a terrible mess. I made this cake as a test run for my friend's baby shower, and boy am I glad I didn't wait until the last minute! Since the cake still tastes fine, I plan on letting my family eat it instead of just throwing it out. I would probably make the cake again, but only in a 9x13 or as cupcakes. The taste is good, but it turned out a little disastrous, which never happens to me when I bake. I also agree with those who said the cake could be served just fine with a dusting of powdered sugar instead of a thick frosting. It's sweet as is!
This is such an easy cake to make. Unfortunately I live at high altitude, so the first time I tried this the cupcakes sort of exploded and fell at the same time. I made these alterations and the second batch are perfect!
Add 2 tbsp Water
Add 1 more Egg
Use All Purpose Flour instead of Self-Rising
Decrease Sugar by 2 tbsp
Take a pinch out of the tsp Baking Soda
Makes 24 cupcakes and bakes in 15 mins.
* Percent Daily Values are based on a 2,000 calorie diet.
MMMmmm Chocolate Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 328
** Calories from Fat: 144
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