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THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York
Nutritional Facts 1 serving (1 piece) equals 248 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 272 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Moist Chocolate Cake in Reminisce July/August 1997, p45
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 Oct. 31, 2011 by joannejackson
I made it one time it was o.k, instead of water, I used milk, turned out great, like a sponge cake, no crumbling, second time I made it, not so good?But the first time my boyfriend ate 3-4 pieces by the end of the day...he liked it, maybe third times the charm...
Reviewed on Mar. 24, 2011 by akangel
I made this cake once for my college brother's homecoming... and everyone loved it! I have had several requests since and it seems better and better each time; people can't believe there's no butter or eggs in the recipe and instead there's canola oil and vinegar! Just a note: all the times I have made this I doubled the recipe and topped with a chocolate swiss-buttercream meringue between the layers....it made it beautiful and more torte-style. AMAZING
Reviewed on May. 25, 2010 by RenaeR
Couldn't be any quicker or easier. Only one bowl and one mixing spoon, and my picky little brother who would not eat a chocolate cake (without complaining and complaining), from scratch because he only liked cakes from the grocery store box mixes enjoyed it thoroughly, said it was the best cake he had ever eaten, and requested it for his birthday. (He even admitted it was better than a box mix!) I couldn't be more pleased with a recipe!
Reviewed on Apr. 13, 2010 by jordie89
this cake had a wonderful flavor, and was super moist. The only bad thing is it fell apart when I took it out of the pan to cool. I managed to piece it back together and cover it with frosting, I might try adding an egg next time to see if it helps!
Reviewed on Jan. 25, 2010 by Shannon .S.
Love this cake, but after moving, I'd lost my recipe! My mom and I each used the same recipe under the name, "Wacky Cake", and both of us have been baking it for years. No, there are no eggs, and it tastes delicious with a simple powdered sugar topping~ although at times, I like to substitute 1/2 of the water with brewed cold coffee. It adds a richer flavor! Our recipe also calls for the cake to be baked in a 9x13 pan~ I doubled this recipe and had great results! You just have to measure carefully. Thank you, Beulah for submitting it. :)
Reviewed on Aug. 02, 2009 by sumhall
I made this cake today for dinner and doubled it. I didn't have any problems with it turning out. Everyone loved it. My husband asked that I make it again soon.
Reviewed on May. 24, 2009 by campagnes
Oh, one more thing: this recipe does NOT double well. So if you need a big chocolate cake, this is not the recipe for it. For a small cake, though, this is great.
I was skeptical that there are no eggs, but this is one of the best chocolate cake recipes I've tried. Super-simple, very moist, not too sweet. EXCELLENT.
Reviewed on Mar. 08, 2009 by dnaleri
No eggs are needed for this cake?
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