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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
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Reviewed on Mar. 13, 2013 by jordie89
I've made this recipe many times and it always turns out moist and delicious. It's a good idea to grease the pan, line with parchment paper, and then grease and flour the parchment paper in order to ensure that the cake comes out of the pan easily without falling apart. I double the amount of cocoa and vanilla in this recipe also.The last time I made this cake, I used white whole wheat flour, 1/4 C olive oil, and 3/4 cups honey in place of the original ingredients. It was still delicious and this is how I'll be making it from now on (no white sugar or flour means much less guilt for me!)
I've made this recipe many times and it always turns out moist and delicious. It's a good idea to grease the pan, line with parchment paper, and then grease and flour the parchment paper in order to ensure that the cake comes out of the pan easily without falling apart. I double the amount of cocoa and vanilla in this recipe also.
The last time I made this cake, I used white whole wheat flour, 1/4 C olive oil, and 3/4 cups honey in place of the original ingredients. It was still delicious and this is how I'll be making it from now on (no white sugar or flour means much less guilt for me!)
Reviewed on Nov. 14, 2012 by EileenP21
Loved by 4 boys and a Dad. I've made this more times than I can count. Only recipe I have found to be better than a box. Powdered sugar really is all you need, I agree.
Reviewed on Oct. 01, 2012 by flowernerenergize
I found this cake when I was out of work and had no eggs (barely had groceries). I have since made this cake more than any other recipe. I've made it chocolate, vanilla, marbled, with food coloring, with a spice or two. Just made vanilla again last night and there are only two pieces left less than 12 hours later (it's just my boyfriend and me). This cake is awesome!! If you are looking for a quick snack cake to try, this is the one.
Reviewed on Apr. 20, 2012 by tomlisahig
The cake does not have enough chocolate flavor. I've tried it twice. Due to allergies, I need a cake without eggs. On the second round, I doubled the cocoa, added 2 more tablespoons of oil (so it wouldn't be dry) and used buttermilk instead of water. If it weren't for the cream cheese frosting I put on it, my kids probably would not have eaten it! I will try again and add a cup of chocolate chips and chocolate frosting! Be careful not to overbake it.
Reviewed on Feb. 26, 2012 by Alfelton
I have made this recipe many times. We even subed whole wheat flour and applesauce(for the oil) and it is still wonderful. I have even made this for a few friends and they couldn't tell the difference from regular mixes.
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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