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Moist Chocolate Cake

 Moist Chocolate Cake
This dark, moist cake is a birthday favorite. We love its tender texture and superb taste. —Patricia Kreitz, Richland, Pennsylvania
12 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 2 cups King Arthur Unbleached 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 eggs
  • 1 teaspoon vanilla extract
  • FAVORITE ICING:
  • 1 cup milk
  • 5 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Directions

  • Sift together dry ingredients in a bowl. Add oil, coffee and milk;
  • mix at medium speed for 1 minute. Add eggs and vanilla; beat 2 more
  • minutes. (Batter will be thin.)
  • Pour into two greased and floured 9-in. round baking pans (or two

2 of 2

Moist Chocolate Cake (continued)

Directions (continued)

  • 8-in. round baking pans and six muffin cups).
  • Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before
  • removing from pans. Cool on wire racks.
  • Meanwhile, for icing, combine the milk and flour in a saucepan; cook
  • until thick. Cover and refrigerate.
  • In a bowl, beat butter, shortening, sugar and vanilla until creamy.
  • Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled
  • cake. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 636 calories, 37 g fat (10 g saturated fat), 61 mg cholesterol, 549 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein.