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Moist Chocolate Cake Recipe
Moist Chocolate Cake Recipe photo by Taste of Home

Moist Chocolate Cake Recipe

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4.5 167
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The cake reminds me of my grandmother, because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 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

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.

Directions

  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 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.
Originally published as Moist Chocolate Cake in Taste of Home February/March 1993, p63

Reviews for Moist Chocolate Cake

AVERAGE RATING
(158)
RATING DISTRIBUTION
5 Star
 (137)
4 Star
 (9)
3 Star
 (5)
2 Star
 (2)
1 Star
 (5)
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MY REVIEW
GVE
Reviewed Apr. 29, 2016

"Does the icing use powdered sugar or granulated sugar?"

MY REVIEW
Reviewed Apr. 17, 2016

"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."

MY REVIEW
Reviewed Mar. 27, 2016

"I love this cake!"

MY REVIEW
Reviewed Mar. 27, 2016

"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!"

MY REVIEW
Reviewed Mar. 23, 2016

"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."

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