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Best-Ever Chocolate Cake

Best-Ever Chocolate Cake
You can't miss with this delightful old-fashioned dessert. The cake is moist and chocolaty, and its light, fluffy frosting stirs up in a jiffy. Use vanilla pudding instead of chocolate in the frosting if you wish. -Catherine Dawe, Kent, Ohio
12-15 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 6 tablespoons baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 teaspoons vinegar
  • 2 teaspoons vanilla extract
  • FLUFFY CHOCOLATE FROSTING:
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • In a bowl, combine the first five ingredients. Add the water, oil,
  • vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium
  • for 1 minute.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 40-45 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack.
  • For frosting, in a bowl, beat the milk and pudding mix for 2 minutes.
  • Beat in whipped topping. Spread over cake. Refrigerate leftovers.
  • Yield: 12-15 servings.
© Taste of Home 2013

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Best-Ever Chocolate Cake (continued)

Editor's Note: This cake does not contain eggs.
Nutrition Facts: 1 serving (1 piece) equals 365 calories, 13 g fat (4 g saturated fat), 2 mg cholesterol, 443 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013