Best-Ever Chocolate Cake

Name: Best-Ever Chocolate Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12-15 servings.
Ingredients: 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 whole milk; 1 package (3.9 ounces) instant chocolate pudding mix; 1 carton (8 ounces) frozen whipped topping, thawed

You can't miss with this delightful old-fashioned dessert. The cake is moist and chocolaty, and its light, fluffy frosting stirs up in a jiffy. Use vanilla pudding instead of chocolate in the frosting if you wish. -Catherine Dawe, Kent, Ohio

Ingredients

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 whole milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Directions

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.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.

Editor's Note: This cake does not contain eggs.

Nutrition Facts

1 piece: 365 calories, 13g fat (4g saturated fat), 2mg cholesterol, 443mg sodium, 58g carbohydrate (34g sugars, 1g fiber), 4g protein.

Originally published as Best-Ever Chocolate Cake in Taste of Home June/July 2003

Reviews

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Average Rating:

Bart

Mar 8, 2018

This Sadiesuper is on drugs. I got this recipe from my first mother in law. As you can see there are no eggs. My father in law was allergic to eggs. To think this person thinks a box mix is better. Anyway we called this the Never Fail Chocolate Cake. The only difference is my recipe calls for 2 Tablespoons of vinegar and I cut the chocolate to 5 Tablespoons doesn't seem to make a difference to me and it saves chocolate.
sadiesuper

Jul 13, 2017

I bake a lot and did not like this recipe. I found it dense and not much flavor. Sadly a cake mix is better
2124arizona

Jul 2, 2017

This cake turns out perfect every time!! We love the chocolate taste!! We will fix this again and again!!
mrkcook

Jun 2, 2017

This cake was FANTASTIC! I made it in two round pans baked for 30 minutes. I layered the cakes and frosting and was skeptical if it would stay together -- it did! It was just the perfect moistness and choc flavor. I like to make something a little extra special for my kids' birthdays and this one fit the bill!
deelyon

Apr 9, 2016

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!!!!!
auntiggy

Mar 22, 2014

I made this for my husbands birthday several years ago and every year since!! Now my kids are asking for it for their birthdays!! It is the Best Ever Chocolate Cake!!! So moist and yummy!
amysmess

Mar 7, 2014

Gotta love chocolate and this cake satisfies that craving!
jaelspike

Dec 13, 2013

We make this all the time, since my son is allergic to milk (using a different icing, of course). But we're not sacrificing quality for the sake of allergies this time, because this is the best ever chocolate cake.
mrs.mark

Oct 30, 2013

All there is to say is, YUM. It was moist and delicious.
karenadele

Sep 10, 2013

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.