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

Moist Chocolate Cake Recipe

Publisher Photo
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 eggs
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure 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

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.

Reviews for Moist Chocolate Cake

AVERAGE RATING
   (119)
RATING DISTRIBUTION
5 Star
 (107)
4 Star
 (5)
3 Star
 (2)
2 Star
 (1)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Nov. 18, 2014

"Wow! This cake was so good! I followed all the directions exactly. I brought it to work and everyone raved over it. One lady I work with (who tends to be critical) said it was the best chocolate cake she ever ate. I loved the icing, too. Great texture and flavor. Just make sure you whip it well!"

MY REVIEW
Reviewed Nov. 12, 2014

"What an amazing cake! Usually I do boxed mixes but this was far superior, and not much work. Very moist, rich and delicious. It was even better the next day! I didn't do the frosting recipe but used canned vanilla frosting. A thin layer was all you needed because the cake is so rich on its own."

MY REVIEW
Reviewed Nov. 3, 2014

"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."

MY REVIEW
Reviewed Oct. 26, 2014

"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!!!"

MY REVIEW
Reviewed Oct. 8, 2014

"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!"

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