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A rich chocolate frosting is the flavorful finishing touch to this moist from-scratch cake that's mixed in one bowl. It always turns out and is quickly gobbled up by friends and family. I'm asked to fix this favorite so often that the recipe card is an absolute mess! -Cindy Miller, Riverside, Iowa
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Editor's Note: This recipe does not use eggs.
Nutritional Facts 1 serving (1 piece) equals 413 calories, 17 g fat (5 g saturated fat), 15 mg cholesterol, 385 mg sodium, 64 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Homemade Chocolate Cake in Quick Cooking December 2000, p29
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Reviewed on Sep. 09, 2011 by squeegie26
My husband at the last minute change his mind about what birthday cake he wanted and I didn't have any eggs on hand. So I came across this recipe and I was nervous about making it without eggs but it turned out so moist and delicious! I used the chocolate cream cheese frosting for the inside layer and used regular cream cheese frosting for the top. Now it is my go-to magnificent chocolate cake! I have it requested all the time for family birthday cakes.
Reviewed on Sep. 01, 2011 by RFM
I made this cake for the cousins and family of my husband. I take some risk because here in Germany they make really good cakes, I took a chance and it was a rock succes!!! The cake run off so fast that I couldn´t believe it!!! every one was surprise without eggs!! unbelievable and good for vegetarian people!! . I add nutmeg. I put only one cup white sugar and 3/4 brown sugar and is tastes better not too much sugar on it. I put a package philadelfia of 175 and one more of 150g. Frosting I put only 1 cup 1/4 confectioners sugar and a little bit of brown sugar. and some rasp chocolate at the end. I add also vanilla. MMMMh I`d highly recommended the best of the best cakes I ever tasted before!!
Reviewed on Jun. 23, 2011 by sofiareed
i was a little scared from the no butter or eggs and also the batter did not taste very good but the cake turned out delicious and its really good with just a creamy buttercream icing!
Reviewed on Jun. 20, 2011 by LollisMommy
This is THE BEST chocolate cake EVER!! And gracious, that icing is so smooth and creamy. I'll make a double batch of the icing next time just to be sure some of it makes it on the cake. It is just that good!
Reviewed on May. 08, 2011 by twilighter11
i made this for mothers day as my first homemade cake and although my mom was proud the cake was bland
Reviewed on Feb. 28, 2011 by qweenbre64
This cake was WONDERFUL!! My family and I loved it.I was a little nervous at first because it didnt use eggs but it turned out so great that my family has asked for more!!
Reviewed on Dec. 07, 2010 by kimmieval
Exceptionally moist and tasty. I was skeptical about not using eggs, but I substituted 1/2 cup of milk instead of some of the water and added a dash of nutmeg. I have NEVER made a moist cake from scratch but this was great. I did reduce the quantity but found that at 350 I had to bake for 50 minutes in a 9 inch round instead of around 30 minutes as recommended
Reviewed on Nov. 25, 2010 by bunnellbunch
Today is Thanksgiving and our family is spending the holiday at our cabin. I didn't have a dessert planned, so I found this recipe on tasteofhome.com. The ingredients I had were limited, so I didn't add vanilla and I substituted half of the water for milk. I'll admit, I was very skeptical since there weren't any eggs in the recipe. Also, I didn't have a 13 x 9 cake pan, so I cut the recipe in half to make a 9" round cake, which I still baked for the 30 minutes. This cake is the richest and moistest chocolate cake I have ever tasted!!!... No exaggerating!
Reviewed on Jun. 01, 2010 by rdeal
Just made this tonight and it was amazing! I had to bake my cake for 50 minutes and it came out a little lopsided but my family didn't mind as it tasted so good. I didn't have cream cheese for the icing but I had a tub of cream cheese frosting. I added coconut flavoring to the frosting and a few teaspoons of half and half and it was wonderful! I will definitely make this cake over and over again!
Reviewed on Feb. 05, 2010 by JillBurch
Very easy recipe with excellent flavor. I was nervous about the vinegar, but this cake was moist and delicious.
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