Moist Chocolate Cake Recipe
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup baking cocoa
- 2 cups sugar
- 1 cup canola oil
- 1 cup brewed coffee
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- FAVORITE ICING:
- 1 cup milk
- 5 tablespoons all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1. Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
- 2. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
- 3. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
- 4. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
- 5. In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. Yield: 12 servings.
1 piece: 636 calories, 37g fat (10g saturated fat), 61mg cholesterol, 549mg sodium, 73g carbohydrate (51g sugars, 2g fiber), 6g protein.
Reviews for Moist Chocolate Cake
"I make this same cake only I use no sugar added applesauce.instead of oil...no difference in the taste...is still very moist just a whole lot better for you...."
"Hi Michelle,Direction 4 is the beginning step for the icing. The flour is there."
"Did anyone add the 5T of flour to the frosting? I've never added flour to frosting before and am afraid to try. It doesn't mention flour in the directions. Very confusing."
"I love this recipe! Excellent taste"
"I have made this frosting/icing before and use it in my whoopie pies-it is amazing as is the cake!"
"Delicious! I did use half and half regular cocoa powder and special dark cocoa. And it is better the second day! Great cake."
"There is obviously a typo in this recipe. Our oven temp is correct we even got out the thermometer just to make usre, but it took an hour to cook 2, 9" pans and they overflowed. 3 cups of liquid (Oil, coffee and milk) will not work with only 2 cups of flour. I'm with Leehigh69. This recipe is missing something (like another cup of flour). Perhaps you don't notice so much in a larger 13 x 9 pan."
"I think this is a good starting point but it didn't have much flavor and we won't be making this again."
"Hey, how can I half this recipe but still use 2 eggs, and the rest I would like to half"
"Loved it! Didn't make the frosting but it is awesome just like that. Thank you."
"Love this cake! First time I made it I hesitated putting shortening in the frosting, but it's so good! Very moist and chocolatey...my kids always ask me to make it for their birthdays. Definitely a keeper!"
"Reminds me of your grandmother as well specially of her moist cakes"
"This cake recipe is delicious! I used a different recipe for the frosting so can't comment on the icing provided on here. My only complaint is that it sunk a bit in the middle."
"My favorite cake and frosting. Perfect every time!"
"Gram-9 when shortening is listed as an ingredient, it's always solid. Hope that helps."
"My Aunt gave us this icing recipe 60 years ago. I remember she had "blue hair" : )) The cake is excellent too. In warm weather I use all Crisco in the icing. Also I use my hand mixer to blend the flour & milk WHILE its cooking NO LUMPS."
"Is the shortening liquid or solid?"
"This is the Hershey's Cocoa recipe for the cake and the Waldorf Astoria recipe for the frosting, but regardless of who created it, the cake and frosting are delicious together. I've been making it for around 10 years. The coffee adds a really rich flavor to the chocolate cake, but doesn't make it taste like coffee. The cake has a very moist crumb. Also, I'm not a huge chocolate fan, and I can't do chocolate frosting on top of chocolate cake, so I love the contrast of the vanilla flavored frosting. This cake keeps well in the fridge and maintains its moisture nicely."
"Loved the cake and the frosting . My mother and I had a similar version only we didn't use vanilla (which is a great extra) and shortening was substituted with margarine instead.??"
"I have loved this recipe ever since I found it in the first issue of Taste of Home. The cake is moist and delicious and the icing is superb!"
"Does the icing use powdered sugar or granulated sugar?"
"This is the best cake I have ever made. My family loves it, it is always a hit. I did have to cook it longer. My oven runs a little bit hot and I usually have to reduce cooking time but with this recipe I cooked for an additional 10 minutes."
"I love this cake!"
"My husband is famous for making this cake. In the icing, we use 2 T. cornstarch instead of the flour and add 1/4 - 1/2 teaspoon almond extract. It is addictive!"
"this is almost the same as a cake I make all the time except there is a lot more oil added. Some have said there was not enough flavor, I always use Hershey's special dark cocoa in mine and it makes a huge difference. And the frosting recipe is what I use as a filling inside the cake. and use a buttercream on top."
"Loved loved loved this cake! I not read the reviews beforehand, did not use parchment paper but mine thankfully did not stick! I had deep pans also so no overflowing either. But I will say cook time was way off...it was considerable more. But it turned out so yummy! Very moist cake! I will use again but with a differ icing. Was not a fan of that icing at all!"
"Although moist I didn't find it very flavorful. Maybe I didn't measure right."
"This cake was very moist with a light not very sweet frosting. I followed the recipe with the minor suggestion of adding a smidge more cocoa powder. For anyone that might find this helpful: the cocoa powder was Hershey unsweetened, for the frosting I used unsalted butter and regular white sugar not confectioners. The frosting is enough to generously frost the whole cake.I baked in a 9x3 round pan with parchment paper on the bottom and sprayed Pam all over the pan. Baked at 325.it did not overflow... It baked maybe 45-1hr I didn't take the time. I also added strawberry filing with a thin layer of frosting in the middle as a personal preference but the cake itself is moist!"
"Very easy to make. I lined pans with parchment paper as suggested and it still stuck a bit on sides, though I liberally greased pans. Very good cake. My Dad loved it."
"This is the BEST cake recipe I have found, and I have been looking for a long time. I first made it for my mother-in-law's birthday, and we were all very happy with the results. The next time I baked this cake I flavored the icing with mint extract, and I am now in the process of repeating that icing for the cake for Christmas. I have found THE cake for any and all of my chocolate cake needs and desires! =)"
"This cake has been our go to birthday cake since I found the recipe many years ago in Taste of Home....it is simply the best and all my family and friends look forward to birthdays so I can make it for them. The frosting is so yummy too! I have been using a rich European cocoa and this certainly does enhance the flavor and for an additional twist you could use Mexican vanilla for the regular vanilla. Awesome cake!! I have also made it into cupcakes."
"I love this cake and the frosting is so light and fluffy, it's like my great grandmothers. My middle daughter always wants this for her birthday cake. I have found refrigerating the frosting overnight makes it creamier. I have added red food coloring so my brother can have his "special Red Velvet cake" he don't have a clue."
"I absolutely love this recipe!!! moist and very flavorful. 1 question though. I am going to make a 12in round cake. Could anyone tell me how many cups of batter this recipe is. I've never measured it before with making just 2 9 in round cakes. thanks"
"Excellent. That's all that needs to be said."
"i just made it then. it was delicious!!! love this recipe mmmmm mmmmm :D im in australia and substituted copha for the shortening. this recipe is amazing :D"
"I just made this cake yesterday. OHMYGAWD! YUMMY! I lessened the amount of sugar in the icing and also used powdered sugar instead. YUMMY! What a keeper! And the cake is MOIST! Love it! ...I just wasn't able to use two baking trays...poured it all in one...and ended up with a volcanic cake. Haha! But taste wise....YUMMEH!!! https://instagram.com/p/7gG5mkyUnJ/?taken-by=missgladysl"
"I have made this cake time and time again. My family loves it and I have shared it with many friends. I did adjust the temperature up to 350 from 325 and bake time to 35 minutes. I still check the center at 30 minutes but that's just a habit. The frosting is so light and fluffy. If you start the first half of the frosting before you begin putting the cake ingredients together, it saves time."
"This chocolate cake is amazing! Easy, moist and nice chocolate flavor. You can taste the coffee in the batter but not in the cooled cake. It just adds a deeper fuller taste. Sometime I substitute half the cocoa powder with dark chocolate powder. I occasionally try different chocolate cake recipes and even if they are good I always come back to this cake as a reliable, delicious go to option. I have never tried this frosting recipe."
"just made the cake it was reallygood"
"cake IS ABSOLUTELY AWESOME! Prepared according to recipe without modification. No issues with batter running over cake pans, although one pan came close. Suggest using deep pans. Cook time was 35 minutes. Frosting is a separate subject. Although it turned out without issues (was not runny or grainy and did not have strong flour or shortening tastes) I will not make it again. The only positive thing I can say about it was that it was not a terribly sweet frosting, which I liked. I did not like all the fat and hydrogenated oils and will look elsewhere for a frosting recipe to compliment this outstanding cake."
"This is the second time I've made this cake and it came out great both times. The cake is very moist and has a smooth chocolate flavor. I actually prefer this frosting because it's not as sweet as most. It allows for the chocolate flavor of the cake to stand out. After baking it, it does tend to stick (a little) to the bottom of the pan so I might try the parchment/wax paper suggestion next time. I didn't have problems with the baking time. Both layers were finished in the 25-30 minute suggested time."
"This the the best homemade cake I've ever made or eaten! Moist with great flavor.Made this twice and it came out perfect both times."
"I had intended to make a different chocolate cake for an event but realized I didn't have all the ingredients the day I was going to make it. Just 2 days prior I had come across this recipe and had all the ingredients on hand. I normally would not try a recipe for the first time for something special, but I had promised to bring a cake so I went for it. I made it in a 9x13-inch pan, putting waxed paper on the bottom of the pan and using cooking spray before pouring in the batter, and baked it for 40-45 minutes. I used a buttercream frosting that I had already planned on. Everyone LOVED this cake! There were other desserts there but mine got eaten first. I will be making this again!"
"The cake is super moist, however the flour and shotening in the icing should be swithed out because it gives the frosting a bad taste. The amount of the frosting needs to be decreased because it ran over the cake and everywhere else. Some of the batter stuck to the bottom of the cake pan, perhaps a lining of parchment paper would have been better. Other than that it was a wonderful cake."
"Before I make this, we don't drink coffee so have NONE in the house - and don't wish to buy it just for this recipe. Can someone suggest an alternative? How about orange juice? Water? Almond milk? Thank you in advance for your reply."
"I made this for my grandson's birthday. I did not use this frosting as chocolate frosting was requested. It did take a little longer to bake but the awful part was while baking in two 9" pans the batter ran over the top and I had a huge mess in the bottom of the open. I would have to have put it in two 8" pans. When I make this again, I will definitely use a 13 x 9 x 2" pan."
"One of the easiest, moistest, best cakes ever! I have made it several times with no issues, and my mother made it often. If you have issues, you are not following the instructions exactly and correctly, it's that simple."
"i read all of these reviews and finally I found one that had the same issues. I can not believe no one had issues! I used 9" pans, the dough over flowed and created a huge mess. The pans were greased ,floured and cooled and the cake stuck to the pans. The cake was moist maybe to moist. The cooking time was way off. I cooked it for an hour. And yes my oven's temp is correct. The icing.....had an after taste of flour and I still had grit from the sugar. After doing patch work on the cake, I salvaged it to a degree. NO I would not recommend this cake to anyone. It was a disaster!,"
"Wonderful made it yesterday , I too only used butter for the icing and also curdled a bit , but was magic the flavour is amazing ! What I did add in was some Panettone essence to both the cake and icing adds a wonderful flavour . Will make again !"
"Made this today and it was incredibly moist and delicious! The frosting was a little curdled in appearance (I used all butter and no shortening as others suggested) but the flavor was fantastic. I always use Hershey's Special Dark cocoa for a dark chocolate flavor. Will definitely make again."
"is the dry chocolate part the hersheys can unsweetened cocoa."
"Awesome nothing else is needed to be said????????"
"Usually I make box mix cakes but this cake was delicious and easy enough that I will definitely make again. Followed recipe exactly cake was moist and delicious, the coffee flavor does not come out in the end result if you are worried about that. cake cooked in 33 minutes. The recipe for the frosting was really nice as well, make sure you whisk the flour/milk mixture while its cooking. Also granulated sugar is the correct sugar to use, end result is not grainy at all. The end taste of the frosting was light and delicious, look was very glossy and shiny. Frosting was good but the cake is so good on its own you don't need that much frosting, next time will cut frosting recipe in half. Great recipe!"
"love it the cake and the ICING thanks for sharing so we can try it"
"Can't wait to try this recipe, but would like to know if it would work as a sheet cake? I gave it 5 starts because of all the tremendous already 5 star ratings it has gotten. I would though, use all butter instead of using shorting in the icing."
"Love this cake. I used to make it years ago. I couldn't find the recipe and then I opened my email and there it was. I think one could use instant coffee, just make a cup of it, then add to recipe."
"For "bushbabe" I have several recipes that call for brewed coffee and all I use is instant. Just make it like you would for a cup of coffee and add it into the recipe. Any recipe that calls for "espresso powder" I also use the granulated instant but I crush it to make it a powder then I measure."
"This sounds delicious! We only drink instant coffee in our house. Does anyone know the results if instant was substituted for brewed? I'm anxious to try it, but don't want to waste the ingredients and ruin it by using instant coffee. Has anyone baked this with instant coffee?"
"I have used this wonderful recipe for many years. My children and I have won many blue ribbons and Best of Show using this recipe. I often use a chocolate butter cream frosting."
"have used this recipie for years, using all butter or margarine for icing, no shortening. 5 Tbl. flour is correct"
"I can't help but noticing 5 tbsps. of FLOUR for the icing???? Is this an error???Also baking cocoa......not sure if I can get it here, so can I substitute with the regular cocoa, which we mix for tea?? Apart from these 2 enquiries, I'm ok and dying to get started."
"I use a similar recipe for icing, but use 1 cup butter instead of the butter/shortening mix, 4 T. flour. everything else the same. If you beat the butter and sugar well, it shouldn't taste grainy. We really like it because it isn't as sweet as regular butter-cream frosting."
"This year I was in charge of my uncles birthday cake. I make chocolate cakes a lot, but I have never made such a good one! I loved it, and so did everyone else! Even my dad who eats lots of chocolate cake, and is picky about what he gets said that this was one of the best he had ever had! I have never done this before, but I printed out this recipe, it is definitely a keeper! I cooked it for 28 min. and used a different vanilla butter cream frosting recipe, and it tuned out FANTASTIC#BESTCAKEEVER : b : )"
"This cake sounds wonderful will be trying it soon.i wouldn't think the shortening would make the frosting not taste good because a lot of butter creams are half shortening half butter as in decorating cakes and reading the frosting recipe I would think either sugar would work I do know cheap shortening does not work as well and you don't want it to be more than a couple of months old. But as others have said regarding frosting you really need to beat it good You can almost burn up a hand mixer trying to beat it sometimes. Thanks for sharing"
"I made this today and its delicious. In fact, my whole family likes it. I followed the directions exactly, baking the cakes in 9" pans. They did take about 15 minutes longer to bake than directed, but I know that there are oven variations, various types of pans, etc. that would account for the difference.For those hesitant to make this because they don't like coffee, I can promise you the cake doesn't taste like coffee. I'm in my mid 50's, have never in my life had a cup of coffee, but still enjoy this cake. I was a little hesitant about making this frosting as its different from anything I've ever made, but it turned out great. Its not gritty as some said and I like it because its light in texture and not too sweet."
"baking time way off! I'm at 45 minutes and still gooey in the middle."
"I have never rated a recipe before but this was very very good! I followed the recipe as written, including the icing and everything turned out great! Thanks for sharing."
"EXTREMELY Moist cake! The recipe really does make two 8 inch round cakes plus cupcakes so be prepared! I attempted to make the frosting but my shortening was bad (I had no idea it went bad). I agree though with the WYOpink that it tasted waxy. Next time I would use a cup of butter instead. This time I substituted a can of store bought chocolate frosting and my chocaholic LOVED it! That's all that really matters!!!"
"ABSOLUTELY DELCIOUS! And so easy to make! I just made it this afternoon with my kids, and it is a HUGE hit. I used the "Vanilla Frosting Recipe" from TOH because I needed something simple for the kids to help me with. Thank you so much for sharing!"
"This cake is amazing! You really must try it. Do use the coffee as well. It doesn't taste like coffee. I made it with regular and decaf and preferred the decaf cake. My husband and our 3 boys also loved the flavor. This cake is very moist. I won't ever buy another box cake again. Now...the frosting...not very good. It tasted waxy and like shortening. It turned out just as stated but doesn't compare to buttercream. I used this frosting recipe the first time I made the cake and was disappointed in it. The second time I made it and used a vanilla meringue buttercream and it was perfect. Thank you for the wonderful cake recipe!"
"Excellent cake - very moist and wonderful flavor. I followed the directions exactly and no issues with grainy texture for the frosting. This is a keeper for us - thanks so much for sharing!"
"Easy as anything I've ever baked and awesome!!! I did not use the coffee on second one but my hubby is a big coffee drinker so he prefers to add it!!"
"Love Love Love this cake. Definitely moist and creamy. Everyone should try this recipe. It is easy to make and even if it wasn't it would be worth the wait!"
"This cake is so delicious. The only change I made was to use 1/2 tsp vanilla plus 1/2 tsp almond extract since I love almond in chocolate. I am not a coffee drinker and did not taste any coffee in this cake. I took it to a potluck at church and came home with an empty plate. The frosting sounded very familiar as I believe I made it many years ago. It was not too sweet at all."
"Delicious! And simple. For the icing, I used granulated sugar and followed directions to a tee, using my wire whisk attachment on my mixer to beat for 10 minutes. Did not turn out grainy at all."
"I have been making this cake for years, with love. My dear mother-in-law who has passed on gave it to me with a shower gift before my wedding. The whole family giggles when someone shows up with this cake...a cousin has been making it since she was a child and she told me it never let her down. It's called "Never Fail cake" in my household. The coffee deepens the flavor and the texture is fluffy & moist, but it is not a coffee flavored cake. Sometimes I ice it with a peanut butter frosting and then stand back and watch people lick & scrape their plates. Yeah, it's that good. If I have to see one more 1 star rating from a "reviewer" that has not attempted the recipe...well, I'll just have another piece of cake and laugh. This isn't Pinterest or someone's blog, it lowers the rating unnecessarily."
"This was one of my Mom's most-requested recipes. This is so delicious, and the light, not-too-sweet frosting brings back memories of Mom...! This recipe is a classic, and never disappoints!"
"Loved the moist chocolate cake recipe. The frosting comes out light and sweet. I prefer one of those richer frostings so I think I might try a different one maybe even chocolate frosting as well. Cannot say enough good stuff about this cake. That coffee I used was donut shop blend and cooled it before using in the cake. Delicious!"
"cake is wonderful, just as is! For the frosting, it's granulated sugar, and you must follow the instructions and beat 10 minutes, using a whisk attachment if you have one. For me, it would be better using 1 cup of butter rather than half butter and half shortening, as I don't enjoy the shortening taste, but it was definitely a nicer consistency than my Mom's traditional buttercream and I'll be making this again using all butter."
"I followed directions exactly and the cake turned out wonderful! I had no problems with the frosting. I used regular sugar I just made sure I mixed it well before adding milk mixture. This recipe is definitely a keeper! :)"
"Confusing frosting recipe! cake turned out great but I used regular sugar for frosting and I think it should have been POWDERED SUGAR instead. It was gritty. It did not specify. Please correct. 3 star"
"This is a wonderful cake. I also have made it in a 13 by 9 sheet cake and it is great. I wish that all those that rate without trying a recipe would please stop. There are forums to ask questions in to understand components in the instructions BEFORE rating and this would be helpful to them and eliminate unfair ratings for the recipes."
"Any suggestions for altering this for high altitude?"
"....For new bakers... if a recipe simply says "sugar", it means granulated. If powdered, or confectioner's sugar, etc., is to be used, the recipe then specifies accordingly. :) My students did a great job with this cake!"
"I need to tell you this is a cooked icing. You cook the flour and milk stirring constantly so there is no lumps and bring it to a boil. Then take it off the stove to cool down put in fridge until cold. Take white sugar (not confectioners) and other ingredients and mix until sugar is dissolved then add the flour and milk mixture and beat for 5 mins till it is light and fluffy. I have made this icing for years and it is wonderful. Good luck."
"Coffee makes the chocolate more tasty and you absolutely do not taste any coffee. Also, the recipe says sugar -- NOT confectioners. To rate a recipe you haven't tested is indeed poor taste."
"I have been using this recipe for years, ever since it was first published. The absolute best cake and frosting you can imagine!"
"i have made this cak for over 20 years an it is still a good nw asthe first v trie it. everyone a work raves over it"
"I made this cake for my sister's birthday, and it was excellent! Since I baked it in a pyrex bowl, it took over an hour to bake. I was a little worried since I made it half whole wheat and only put in 1 3/4 c. sugar, but it turned out super moist and yummy! It was fairly dense, but really good! I didn't try the frosting, though."
"Absolutel;y delicious!!! Very moist, great flavor. I baked it in a 9x13 and only make half of the frosting called for and it was the perfect amount. Will make this again."
"Very delicious and moist. I am not a coffee drinker and you really don't taste the coffee."
"The most amazing cake and frosting ever!"
"LOVE! I forgot to add oil and the cake was still marvelous. This is a keeper!"
"I've made this Moist chocolate cake several times for family, friends and a church dinner, and there is never a crumb left. The frosting is a perfect complement to the chocolatey cake. I always decorate the top of this cake with red gel frosting dots, which makes it look like it came from a restaurant pastry cart. Delicious!"
"Have made this for years....family loves it and the frosting is excellent!"
"looks great! Going to try it."
"I was wondering if the icing uses granulated or powdered sugar? I really want to make this for my dad's birthday on Friday. I am trusting the reviews and that I won't ruin it."
"Excellent cake! Also delicious with cream cheese frosting."
"Best cake I ever tasted. I made this when it came out in the magazine and thought the icing recipe looked strange. It is so light and delicious. I have been looking for this recipe ever since I lost it. So glad to have found it again."
"Best cake ever!!"
"Best cake EVER"
"The cake was moist and delicious. The only problems I had was that it took a much longer time to cook because I used one rectangular pan and I had issues getting the lumps of shortening out of the frosting. The cake was delicious and you didn't notice the lumps when the frosting was on the cake so overall amazing! Will make again"
"This cake came out as good as everybody said it would. I made an 8x8 square cake and twelve cupcakes with the recipe given since I didn't have round cake pans. With the 8x8 cake, I poked holes in it and poured chocolate syrup all over the top instead of frosting. It was amazing!! I will definitely be making this cake again."
"This is a favorite of mine. I can't believe a scratch cake can be so chocolatey and moist. The frosting is not so rich and is great for decorating. If a buttercream frosting is your preference, check out the one at The cake recipes are the same. I lost my magazine and was thrilled to find this online."
"Years ago I obtained this recipe from one of the Taste of Home magazines that I received on a monthly basis. From the first time I baked this cake and made this icing I have never selected another chocolate cake recipe. I have used other icings, like cream cheese frosting, which is also delicious on it. I have made this over and over for friends and family and have always been told it is the most wonderful and delicious cake they've ever tasted. Once I made it and took it to a church social and it was chosen to be auctioned off to church members to raise money for the young people. It was a lot of fun to see people bidding for it and it sold for a great price as they all knew it was wonderfully delicious! I've been asked for the recipe by many family members and friends. I have never had this recipe to fail when I made it. I love it!"
"I made this today for a birthday. Wanted something different from what I had made before. This is an excellent cake, received raves from all my family. In fact I will be making it again next month for my nephew's birthday. I had seen recipes for this kind of frosting before but had never made it. It is a new favorite for my family."
"We love this cake, I go back to this recipe quite a bit. And the icing is so tasty! If I had to choose between this and a buttercream I'd choose this one always. Not so sweet."
"I thought that the batter was deliciouse but the final product had a flour taste that was not very good. The frosting was also disappointing."
"this smells so good and taste so good"
"wow this was more than words can describe fantastic. Very mosit cake and the icing was super super good"
"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."
"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"
"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."
"This recipe came with my very first Taste of Home magazine. I had looked and looked at that cake and thought to myself that that cake couldn't tastes as good as it looked. Oh, Mother of Pearl I was wrong. Over the top it is. I didn't think my husband would eat it because he can't stand coffee and it has coffee in it, but I was wrong. This is the only chocolate cake they ever ask for. Suits me. It is out of this world fantastic. I have made it over and over again. It is soooooo wonderful. Thanks for this recipe."
"I have made this cake ever since it came out in the cookbook back in about 1992. I love it! It is failproof. If you want it to fill a 13 x 9 full, just do one and a half batches of the recipe. After it cools, slice off the extra (it is the best part!) and then turn the cake out onto the cooling rack."
"I've made this special cake for many family birthdays. My husband loves the frosting and it looks beautiful on the table!"
"Ever since receiving the first edition of Taste of Home, I have been making this cake. My daughter who is now 28 years old has requested it for every birthday since she was little. I don't even bother looking at other chocolate cake recipes. They can't compete. This is THE chocolate cake (and icing) for me and my family. Delightful!"
"I have made this recipe for family birthday parties since my first issue of Taste of Home and it turns out everytime--moist--chocolately and rave reviews!! I always use 8 in. layer pans and make a half dozen cupcakes for later. I noticed that today when I went to make it for my best girlfriend's birthday lunch tomorrow, that I couldn't find my recipe due to my kitchen under renovation--when I went on the TOH website the cake didn't turn up--so FINALLY at 3:30 pm found it in a box--and made it---turned out perfect! Once more!!!"
"So good! I had rave reviews after taking to work for a birthday."
"I have made this cake for years! We love it and it is a staple for our birthday cakes. I sometimes try other recipes, but this is the best."
"This was the very first recipe I ever made from Taste of Home, and I've lost count of how many times I've made it since. I've tied many, many chocolate cake recipes and none can compare to this one. As a bonus, it's outrageously easy! I've even baked this in heart-shaped layers and decorated it with rolled fondant (after icing, of course) and fondant roses for a Valentine's treat - its texture is substantial enough to hold up to the fondant.We like this cake best chilled. My husband and I call it "Whoopie pie cake" as we are from Maine, and think that it really captures the flavor of those yummy Maine treats.Personally I usually do bake it at 350, as I've found that at 325 it takes rather a lot longer than 30 minutes, but that may be my oven. At any rate, this is an absolute "keeper" recipe!"
"Does Taste of Home not publish negative reviews? This cake was a disaster for me today. I used 9-inch pans and the cake came out over the top and spilled into the oven. I followed the recipe to the letter, but I think it should have been baked at 350 degrees rather than 325 and perhaps part of the batter should have been used for cupcakes as described if one used the 8-inch pans! Too much batter for 9-inch pans."
"We really enjoyed this cake. Very moist and the frosting is light. I did add 1 cup powdered sugar to sweeten the frosting like another person did. And I baked 2 -8 inch and 6 cupcakes. My cakes ran over the sides of the pans. Next time I 'll do 9 inch and cupcakes. Very Yummy!"
"One of the best cakes I have ever made, when they say moist they mean it! It's a nice moist rich chocolaty delight :-).....A slice of heaven on a plate in my book!!!"
"Excellent recipe; it's just as moist as a box mix. I made the cake with whole wheat flour and couldn't tell the difference!"
"I have been making this cake for at least 20 years. My children, now grown, have never asked for any other for their birthdays.It was originally in the Taste of Home magazine."
"I have been carrying this recipe around since I found it in an issue of the Taste of Home Magazine that is dated 1993. I have shared it with everyone that has asked for a Moist chocolate cake. And the Icing Recipe that is with this cake is Excellent! It is NOT sweet at all. You can actually eat the whole piece of cake without scraping the icing off due to heavy sweetness. I truely believe that every cook out there should have a copy of this recipe for it is the BEST.Barb Smith"
"This cake is deliscous! It melts in your mouth :) The icing is good but I doctored it a little. After about 8 minutes of beating, I added 1 cup of powdered sugar to sweeten."
"Any tips for high altitude? I'm at 7000 feet and my cakes overflowed into my oven, then sunk dramatically in the center. They taste good, but could have turned out a lot better."
"I made only the cake portion of this recipe and it is truly spectacular! Very moist and flavorful. Not one of those sickeningly sweet cakes. I will be using this recipe again!"