Best-Ever Chocolate Cake Recipe
- 3 cups all-purpose flour
- 2 cups sugar
- 6 tablespoons baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- 2/3 cup vegetable oil
- 2 teaspoons vinegar
- 2 teaspoons vanilla extract
- FLUFFY CHOCOLATE FROSTING:
- 1 cup cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1. In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute.
- 2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- 3. For frosting, in a bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers. Yield: 12-15 servings.
Editor's Note: This cake does not contain eggs.
1 piece: 365 calories, 13g fat (4g saturated fat), 2mg cholesterol, 443mg sodium, 58g carbohydrate (34g sugars, 1g fiber), 4g protein.
Reviews for Best-Ever Chocolate Cake
"This as a very moist and delicious cake. The cake is not real sweet which I liked but very "chocolatey" . I made mine in a 10" springform pan this time and it took 55 minutes in my convection oven. I will definitely make this again and again. There is nothing like a scratch cake. If you like light and airy puff and blow cakes, then maybe this isn't for you. It was beautifully heavy...a perfect cake in my opinion. Surprised to see NO EGGS in this cake. SUPER!!!!!"
"All there is to say is, YUM. It was moist and delicious."
"I have made this cake for my children from the time they where small until today at 36, 30 and 29 they love it. My mother-in law give this recipe to me she used it during the depression when there where no eggs."
"This is my go-to chocolate cake recipe. I have been making it for years. I have made it as sheet cakes, cupcakes, shaped cakes, layered cakes. It always works. I use shortening and cocoa to grease and "flour" the pans and then they always come out.I love that the cake part (without the icing) is egg-free and dairy-free (since we have family who can't have those things). When I do make the icing, it's a hit, but this cake is also good with a butter-cream or fondant topping.It's not super sweet and it's not super rich, but it's still super good and that's why I like it!"
"Oops, wrong recipe. The one I was trying to get an answer on has the same name."
"This recipe definitely lives up to it's name! I was alittle worried as I was making it in my Wilton Giant Cupcake pan for the first time. I doubled the recipe and made the big cupcake plus 18 regular sized! I shared it with my coworkers and my husband's coworkers and everyone loved them! Just finished leftovers and it only seemed to get better the longer it was refrigerated!"
"So busy making my comments on the cake I forgot to give it 5 stars!"
"Hubby declares this to be the best chocolate cake he has ever tasted! Normally chocolate cake bothers both his stomach and mine. This one does not do that. Not sure why. I just made my normal chocolate butter icing as I had the ingredients on hand. Made no other changes. Easy to put together, common household ingredients and fantastic taste. This is the ONLY chocolate cake I will make from now on."
"It's delicious! This recipe is a keeper."
"I have been making this cake for years and We all love it, Also used different pudding flavors.. Moist and easy to make.. You cant go wrong with this one..Like cakes use to taste... Yummy yummy yummy.:)"
"My family loved this cake!"
"I followed the directions properly and this had to be the worst thing i ever baked, i just don't know what went wrong. It was overly moist and tasted like a too chewy and moist piece of cake. It barely tasted chocolatey and i even used Ghiradelli baking cocoa. It tasted more sugary with a whole bunch of flour, and the frosting was a bif off for my taste. I usually dont complain and eat whatever, but this by far tasted horrible to me. Any suggestions?!!!"
"It also freezes very well and is still excellent after thawing. I freeze small portions so I can take out one or two servings as desired from the freezer."
"Found this highly rated recipe and used in for a funeral luncheon I was organizing. I never had made it before but passed the recipe out. It was super yummy. Quickly disappeared from the buffet table."
"Made this cake for a birthday. Everyone loved it! We especially enjoyed the creamy frosting."
"Made this into cupcakes, minus the frosting. It is incredibly moist and rich, yet fluffy. Everyone loved it! A new easy and delicious favorite."
"Whoever tasted this cake asks for the recipe. I have passed it along to tens of my friends and they've all added it to their rescue recipes book.We all love it even without the frosting.Mary"
"WOW very easy and delicious."
"YUMMY!!! What else can I say? This cake is delicous, and easy to prepare. I could eat an entire bowl of just the frosting!"