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This dark, moist cake is a birthday favorite. We love its tender texture and superb taste.
Nutritional Facts 1 serving (1 piece) equals 636 calories, 37 g fat (10 g saturated fat), 61 mg cholesterol, 549 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Moist Chocolate Cake in Taste of Home February/March 1993, p63
A chocolate lover's dream, this rich and moist cake is so decadent, it's sure to satisfy any chocolate craving.
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Reviewed on Apr. 21, 2012 by Amy the Midwife
A very moist cake. I put sliced strawberries in between the layers, topped it with whole strawberries and drizzled it with chocolate.I would prefer a buttercream frosting over this one.
A very moist cake. I put sliced strawberries in between the layers, topped it with whole strawberries and drizzled it with chocolate.
I would prefer a buttercream frosting over this one.
Reviewed on Apr. 20, 2012 by momof29
this smells so good and taste so good
Reviewed on Mar. 24, 2012 by gingerriss
wow this was more than words can describe fantastic. Very mosit cake and the icing was super super good
Reviewed on Jan. 17, 2012 by bankteller
This is the only chocolate cake that I make and have been making it since it first appeared in 1993, it is the best!!
Reviewed on Jan. 16, 2012 by Dget
I read other reviews after I wrote my own. Two people asked about the unusual icing recipe. The answers are, yes, it uses flour, and it uses granulated sugar. It does take the 10 minutes to beat the icing. Did you ever wonder how the filling in a commercial filled cookie or cake (like oatmeal cream pies or Devil Dogs) is made? Make this icing and you will see! After I had made this cake with the icing, I read a recipe for whoopie pies. The filling for them is the same recipe as this icing, just a different quantity! I recommend you try the icing! Excellent! So you know how much I like this recipe, I just spent hours trying to find it on this website because I can't find the magazine with the recipe! This is THE chocolate cake!
Ever since I got the magazine in the mail with this recipe in it, this has been my chocolate cake recipe! It is the best! The frosting is different, but a very good different! I've been using this recipe for nearly 20 years! I do not use the coffee, however. I use water in place of the coffee. Oh, and never use sour milk for the milk. It really rose that time! What a mess! If you forget the sugar, you can add it at the end (ask me how I know). The only time this cake was not the right cake was when I was using a special shape cake pan (Scooby Doo), and this cake was too moist for the pan.
Reviewed on Dec. 12, 2011 by emvm
This cake is so yummy and moist. It's the best chocolate cake I've ever made
Reviewed on Oct. 25, 2011 by dminkus
LOVED THIS CAKE!!!!!! This is my new chocolate cake...very moist very good! I was a little worried when it was baking because it formed a wet ring and kind of looked like a doughnut, but turned out just fine when done. I didn't use this icing recipe I used a homemade peanut butter icing instead.
Reviewed on Oct. 24, 2011 by dminkus
Can someone please tell me if the sugar used in the icing is granulated or powdered?... I've never heard of granulated for icing (unless cooked), but it doesn't specify
Reviewed on Aug. 31, 2011 by jillea
I love this recipe! Cake is moist and flavorful! I have found though that the baking time is off by about 10-15 minutes. I have increased baking time accordingly. For the icing, it calls for 5 Tablespoons of flour, which is used for thickening. The best icing I have ever had. You won't be disappointed.
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