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Moist Chocolate Cake

Moist Chocolate Cake
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
9 ServingsPrep: 10 min. Bake: 30 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cold water
  • Confectioners' sugar

Directions

  • In a large bowl, combine the flour, sugar, cocoa, baking soda and
  • salt. Using a spoon, make three wells in the dry ingredients. Pour
  • oil into one, vinegar into another and vanilla into the third.
  • Slowly pour water over all. Beat on low speed until thoroughly
  • combined (batter will be thin.)
  • Pour into a greased and floured 8-in. square baking dish. Bake at
  • 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack. Dust with
  • confectioners' sugar. Yield: 9 servings.
Editor's Note: Pieces of cake can be wrapped individually and frozen for a quick dessert.
© Taste of Home 2013

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Moist Chocolate Cake (continued)

Nutrition 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.
© Taste of Home 2013